Gluten Free Ricotta Crepes with Blueberry Sauce Recipe

by Carol Kicinski on March 29, 2008

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Gluten Free Ricotta Crepes with Blueberry Sauce Recipe

Gluten Free Ricotta Crepes with Blueberry Sauce Recipe Image

Breakfast. It is an interesting meal. Most say it is the most important meal of the day. Literally it means to break your fast. Breakfast gives you the energy to tackle your day. Throughout the ages, breakfast has always been an important meal.

The English of Henry VIII’s days ate bread and ale to break their fast. The soldiers of the Roman Empire consumed watered down wine, bread and honey for their first meal of the day. Modern day brunchers have Eggs Benedict and Bloody Marys. Apparently booze with breakfast has a long and honorable history.

Monday through Saturday I usually gulp down a fairly palatable greenish purple protein shake and rush head long into my day. But Sundays I prefer a more luxurious, relaxed meal. For me, Sundays are a day of frothy cappuccinos, crispy bacon and crepes – gluten free, of course.

My Gluten Free Ricotta Crepes with Blueberry Sauce Recipe is my entry for the Weekend Breakfast Blogging Event -hosted by the delightful Mansi at Food And Fun. The rules stated that the entry had to be a balanced breakfast which combines at least two of the following food groups:

Fruits or vegetables (dried fruits are fine too)

Grains and Cereals (whole grains, oats, high-fiber foods)
Dairy (skim milk, low-fat yogurt, cheese, cottage cheese or paneer)
Proteins (eggs/egg whites, peanut butter, beans, nuts, sprouts, protein isolates)

And it had to be vegetarian – eggs were okay.

Personally, I feel a balanced breakfast MUST include one form of caffeine or another, but maybe that’s just me. Add a cappuccino or a cup of tea and you will meet my requirements!

Gluten Free Ricotta Crepes with Blueberry Sauce Recipe



2 large eggs
2 tablespoons water
Pinch salt


1 and 1/3 cup ricotta cheese – part skim or full fat
2 tablespoons sour cream
Zest of 1 lemon
Pinch salt


1 ½ cups blueberries – frozen or fresh
3 tablespoons water
3 tablespoons agave syrup (or you can use sugar – may need less)
Juice of ½ a lemon
Pinch salt


For crepes, please see my previous post on egg crepes for full instructions on how to make – note that you need to make 2 batches of the basic crepe recipe for a total of 6 crepes.

For filling, mix ricotta cheese, sour cream, lemon zest and salt together until well blended.

For sauce, heat blueberries with water, lemon juice, Agave syrup and salt until hot and syrupy.

To assemble, put 1/6th of the filling in each crepe, roll like a cigar and top with blueberry syrup.


This Gluten Free Ricotta Crepes with Blueberry Sauce Recipe makes 6

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Breakfast & Brunch

{ 18 comments… read them below or add one }

Mansi Desai March 29, 2008 at 9:40 am

Carol, this one’s a hit too, just like all your other recipes! I’m gonna try your crepes recipe as I’ve never made crepes at home yet:)

thanks for a wonderful entry girl!:)


White On Rice Couple March 29, 2008 at 2:10 pm

We don’t visit here for a week, and look at the bountiful display of pancakes and crepes! We really missed out! We’re you giving away free samples?
We’re inspired to make some serious crepes now. Just need to get some blueberries. These are the perfect food for any time of the day, but they’re like desserts for us because we like to have them after a starchy, salty meal.


RecipeGirl March 29, 2008 at 3:02 pm

These do sound delicious! First time on your blog too- thanks for visiting mine :) I’ll be back soon!


bee March 29, 2008 at 3:03 pm

thanks for dropping by. you have a gorgeous site and array of recipes. we’ve added you to our blogroll, if you don’t mind.


Flanboyant Eats March 29, 2008 at 7:03 pm

Hi Carol!

I see you’re really doing it up with all these great breakfast type foods!!! Yum! Instead of going to nasty Ihop at 2 am I’ll try my hand at this the next morning. This and ur last post are great!


Bellini Valli March 29, 2008 at 7:49 pm

I’m sure as I venture through your blog further I will find more delicious recipes throughout. I work for an allergist and it is surprising the number of people who have food restrictions:D Great job!!


StickyGooeyCreamyChewy March 29, 2008 at 8:23 pm

Now, this is my kind of breakfast! They look fabulous! :)


Helen March 30, 2008 at 8:09 am

Those crepes look really delicious. Now that is a special breakfast! I love the blueberry sauce idea too.


Nick March 30, 2008 at 11:35 am

yum, yum, yum. I love ricotta. These sound to die for, this entry certainly will beat mine =/. Excellent work! Keep it up.

The Peanut Butter Boy


Cinnamonda March 31, 2008 at 8:24 am

What a lovely recipe, Carol, and the photo is simply stunning! Oh, now I’m really looking forward to the blueberry season to try this recipe. :)


aforkfulofspaghetti March 31, 2008 at 9:34 am

Got room for one more at your breakfast table? ;-)


Tiffany March 31, 2008 at 9:16 pm

Carol, these look absolutely delightful…and so simple too! Your pictures are always so lovley and elegant.


Pixie March 31, 2008 at 11:40 pm

I seriously need to make myself some crepes!!!!!!!! they look so yummy


Aran April 1, 2008 at 11:21 am

Wow… do these look delicious or what! I made the pancakes over the weekend. A hit!


Krysta April 1, 2008 at 2:25 pm

Ohhhhh! was the first thing I said when I saw that beautiful picture, then I had to wipe the drool off my keyboard.


The HealthNOW Doctors April 3, 2008 at 4:30 pm

I want to thank you for such wonderful recipes that are completely starch-free in addition to being gluten-free.

I can’t wait to try the pancakes and crepes, they sound delicious.

Also I want to send some more accolades your way regarding not only how wonderful all your recipes are but, just as importantly in my opinion, the fact that you write them in a way that we “non-chefs” can make them easily and correctly.

For example, I had never been able to make meringue. Almost 50 now, lots of cooking time under my belt, but never any success in that department. And how embarrassing when it basically consists of 2 or 3 ingredients! What’s the problem I kept asking myself??

Anyway, when I saw your recipe for meringue I thought Carol won’t steer me wrong, so I went for it. They came out perfectly! I am no longer a “meringue-failure” – thank you!!


Cynthia April 4, 2008 at 7:30 am

You are cruel and killing me with all this great food!


Dwiana P April 13, 2008 at 5:47 am

Hello, first time landing on your blog here. Great recipe and I do enjoy those pictures.
This crepes absolutely look delish!!


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