Italian Strawberry Dessert Crepes

These thin, lacy crepes wrap around a dreamy filling of vanilla-scented ricotta studded with crushed strawberries, then get a generous snowfall of powdered sugar.

It’s the kind of dessert that looks fancy but comes together faster than you’d think, especially if you stack and cover the crepes as you go.

Serve them warm or at room temperature for a taste of Italian dolce vita.

Chef Tips

• Batter consistency: Batter should be thin enough to pour and spread easily; add a splash more milk if too thick
• Pan temperature: Medium heat works best; too hot and crepes burn, too cool and they stick
• Stack smart: Layer finished crepes between wax paper to prevent sticking while you finish cooking
• Gentle filling: Fold strawberries into ricotta gently so berries don’t break down and make filling watery

Variations

• Use blueberries, raspberries, or sliced peaches instead of strawberries
• Add 1 tablespoon Grand Marnier or amaretto to ricotta filling for adult version
• Drizzle with chocolate sauce or berry coulis instead of powdered sugar