Pistachio and Ricotta Stuffed Crepes Recipe

How to make Pistachio and Ricotta Stuffed Crepes


  1. Make the syrup first. Place 60g sugar in a small pan and add 60ml water. Stir and cook on medium high for 3 minutes or until slightly reduced. Add the passionfruit juice and pulp. Add lemon juice (from half a lemon) to taste. Place back on the heat just long enough for the syrup to thicken slightly. Set aside to cool.
  2. For the crepe batter, place the flour, sugar and salt into a mixing bowl and stir to combine. Whisk the eggs, milk and vanilla together, then slowly whisk this into the flour until smooth. Rest for 15 minutes.
  3. Meanwhile, make the filling by mixing the ricotta, honey and lemon zest together.
  4. Place a non-stick frying pan over a medium heat and brush lightly with butter. Pour in a scant ¼ cup of batter into the pan and swirl to even out the mixture. Aim for 16-18cm crepes. Cook until lightly browned then flip over and repeat on the other side. Repeat until you have 8 crepes.
  5. Lay a crepe on a plate or board and place ⅛ of the mixture (roughly 50g) in the middle. Enclose the filling by folding in all 4 sides to form a parcel. Repeat until all crepes are filled.
  6. Serve the crepes, seam-side down. Drizzle with the passionfruit syrup and sprinkle with chopped pistachios.

Tip: The syrup and filling can both be prepared a day ahead. You can drain the ricotta the day before also, to remove maximum moisture.

Optional: Swap out the chopped pistachios for toasted almonds, walnuts or macadamias.