Sweet ricotta crepe rolls

By the GetYourMacros team · 31 August 2026

Delicate egg-white crepes filled with a creamy ricotta and honey filling.

• Time 15 min
• Course Breakfast
• Diet Vegetarian
• Cuisine Italian
• Allergens dairy, eggs

Ingredients (1 serving)

• 2 Eggs (120 g)
• 150 g Ricotta
• 20 g Honey
• Cinnamon to taste
• 1 Lemon (100 g)
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. In a bowl, whisk the eggs with a pinch of salt until well combined but not foamy.
2. In a separate small bowl, mix the ricotta with honey, ground cinnamon, and a little grated lemon zest until smooth.
3. Lightly grease a non-stick pan with a drop of olive oil and heat it over medium heat.
4. Pour a small amount of the beaten eggs into the pan, tilting it to create a thin, even crepe.
5. Cook for about 1-2 minutes until set, then flip and cook for another 30 seconds.
6. Repeat until all the egg mixture is used to make 2-3 thin crepes.
7. Spread the ricotta cream over each crepe, roll them up tightly like cannelloni, and serve.
8. Garnish with an extra dusting of cinnamon if desired.

Tips

• Ensure the pan is well-heated before pouring the eggs to prevent sticking.
• Store the ricotta filling separately in the fridge for up to 2 days if prepping ahead.

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