Peach Ricotta Stuffed Crepes

Serves 8-12

Ingredients for Filling:

  • 1/2 cup ricotta
  • 1/2 cup cream cheese
  • 1/2 cup sugar
  • 1/2 jar HerbNZest Basil Peach Raisin Spread 
Ingredients for Crepes: makes 12
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1 tsp sugar
  • 3 tbs vegetable oil
  • cooking spray


In a large bowl, mix together flour, eggs, salt, and sugar. Slowly stir in the milk and whisk until smooth.

Heat a lightly oiled griddle over medium heat. Scoop 1/4 cup of batter onto the griddle and swirl the pan in circular motion so that the batter coats the surface in a even circle. Fry the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side. You can cook all the crepes and then make the filling.

Heat oven to 350 degrees.

For the filling, mix ricotta, cream cheese, sugar and 6 tbsp HerbNZest Basil Peach Raisin Spread folding the mixture gently until soft. Scoop a tsp of filling into each crepe, roll and place crepes side by side in a baking pan lined sprayed lightly with cooking spray. Heat in oven just until cheese melts and top is light brown.

Top crepes with remaining HerbNZest Basil Peach Raisin Spread and serve.

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  • Dana Hoover
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