`Olive Oil Crepes with Hazelnut Ricotta |

Olive Oil Crepes with Hazelnut Ricotta

Delicious homemade crepes, made with extra virgin olive oil, are smeared with a whipped ricotta and Nutella combination then topped with some fresh fruit and a light dusting of powdered sugar.
Olive Oil Crepes with Hazelnut Ricotta
Olive Oil Crepes with Hazelnut Ricotta
Oct. 22, 2020
Patterson Watkins

Crepes are sur­pris­ingly easy to make, all you need is a non-stick skil­let and a lit­tle EVOO. The bat­ter eas­ily comes together in the blender, refrig­er­ated until you’re ready to make. Ricotta whips up extra fluffy, and the addi­tion of hazel­nut makes for an excep­tion­ally deli­cious fill­ing for your crepes.


Olive Oil Crepes with Hazelnut Ricotta

5 from 2 votes
Course: Brunch, BreakfastCuisine: French, Mediterranean


Prep time


Cooking time



Prep and store your crepe bat­ter in the refrig­er­a­tor for a cou­ple days, to make day-of prepa­ra­tions a lit­tle eas­ier. Same with the ricotta, eas­ily made a day or two ahead of time, so it’s ready when you are. 


  • Crepe Batter: 
  • 1 cup all-pur­pose flour 

  • 2 each eggs

  • 1 1/2 cup whole milk

  • 2 table­spoons del­i­cate extra vir­gin olive oil (plus addi­tional for cook­ing)

  • 1 table­spoon gran­u­lated sugar

  • 1 pinch salt

  • Hazelnut Ricotta
  • 15 oz whole milk ricotta

  • 1/2 cup hazel­nut spread

  • 1 table­spoon honey

  • 1 pinch cin­na­mon

  • fresh straw­ber­ries, rasp­ber­ries, kumquats and black­ber­ries for top­ping

  • pow­dered sugar for gar­nish


  • Combine flour, eggs, milk, olive oil, sugar and salt in a blender, blend until smooth. Refrigerate the bat­ter until ready to use. 
  • Place ricotta in the bowl of an elec­tric mixer fit­ted with the whisk attach­ment. Whip ricotta until fluffy, then add hazel­nut spread and honey. Continue to mix until com­bined. Keep refrig­er­ated until ready to serve.
  • Heat a (1) tea­spoon of olive oil in a non-stick skil­let. Using a 1/4 cup mea­sure, ladle bat­ter into the hot pan. Swirl the bat­ter around, cov­er­ing the entire bot­tom of the skil­let, cre­at­ing a very thin layer. Once the crepe starts to brown around the edges, about 1 minute, flip and con­tinue to cook on the other side until cooked through, about 30 sec­onds more. Remove crepe from the skil­let and add addi­tional oil if nec­es­sary. Repeat this process until all of the bat­ter is used. 
  • To serve, spread hazel­nut ricotta over the sur­face of the crepe and fold into wedges. Top crepes with any remain­ing ricotta, berries and pow­dered sugar. 

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