Dolce Crepes Recipe

Prepare dry ingredients

In a medium bowl whisk together the all-purpose flour, granulated sugar, and salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup whisk the eggs lightly. Add the milk, water, melted butter, and vanilla extract and whisk until smooth.

Make the batter

Gradually add the wet mixture to the dry ingredients while whisking (or pour dry into wet) until you have a smooth, thin batter with no lumps. The batter should be the consistency of heavy cream — if too thick, add up to 2 tablespoons extra milk, 1 tablespoon at a time. Let the batter rest at room temperature for 20–30 minutes (or refrigerate up to 24 hours) to relax the gluten and improve texture.

Strain (optional)

For the silkiest crepes, strain the batter through a fine-mesh sieve into a bowl to remove any remaining lumps or flour pockets.

Heat an 8–10 inch nonstick skillet or crepe pan over medium heat until hot. Lightly brush or rub a small amount of butter (about 1 tsp total; more as needed) over the pan surface. Reduce heat to medium-low; crepes cook best on gentle heat to avoid browning too quickly.

Pour about 1/4 cup of batter into the center of the pan. Immediately pick up the pan and tilt and swirl it so the batter spreads into a thin, even circle about 7–8 inches wide. If you have a crepe batter spreader, use it to smooth the batter.

Cook for 45–60 seconds, until the edges lift slightly and the underside has light golden brown spots. Use a thin spatula to loosen an edge and flip the crepe. Cook the second side for 10–20 seconds. Transfer to a plate and cover lightly with foil to keep warm. Repeat with remaining batter, wiping pan and adding a little butter between crepes as needed.

Prepare ricotta filling

In a small bowl combine ricotta, mascarpone, powdered sugar, and lemon zest. Stir until smooth and slightly fluffy. Taste and adjust sweetness with more powdered sugar or a teaspoon of honey if desired.

Warm the chocolate: Place the chopped dark chocolate or chips in a small heatproof bowl and microwave in 15-second bursts, stirring between each, until just melted and smooth (about 30–45 seconds total) or melt gently in a double boiler. Set aside.

Assemble crepes: Lay one warm crepe flat on a plate. Spread about 2–3 tablespoons of the ricotta-mascarpone mixture down the center. Top with a few slices of banana and strawberries (about 2–3 tablespoons of fruit). Drizzle with a teaspoon of honey or maple syrup and a little of the melted chocolate. Fold the crepe into a triangle or roll it up. Repeat with remaining crepes and fillings.

Finish and serve: Arrange filled crepes on serving plates. Dust lightly with confectioners' sugar, drizzle any remaining melted chocolate and additional honey or maple syrup if desired, and garnish with extra berries or a small dollop of ricotta mixture. Serve immediately while warm.