Almond Milk Crepes with Whipped Ricotta

Recipe from Modern Baking by Donna Hay

It’s always such a treat to have crepes for breakfast isn’t it? This crepe recipe is really easy to make and the final product is incredible. They are really light and thin-exactly how crepes are supposed to be. It tastes superb with a blob of whipped ricotta and a drizzle of honey. I also tried it with berries and icing sugar, as it’s my favourite, and it was also delicious.

Big thanks to Donna Hay for creating this scrumptious recipe. I had fun making it. xx


  • 1 cup (160g) wholemeal plain flour, sifted
  • 1/4 cup (30g) almond meal
  • 2 1/4 cups (560ml) unsweetened almond milk
  • 2 eggs
Whipped Ricotta
  • 2 cups (480g) fresh firm ricotta
  • 1 teaspoon vanilla extract or vanilla bean paste


Place flour and almond meal in a large bowl. Place the almond milk and eggs in a medium jug and whist to combine. Gradually add the milk mixture to the flour mixture, whisking until smooth. Cover the bowl with plastic wrap and allow to stand for 20 minutes.

Heat a small non-stick frying pan over medium heat and brush with butter. Add 1/4 cup portions of the batter to the pan at a time, re-greasing as needed, and gently tilt to coat the bass. Cook crepes for 4 minutes on each side, or until they begin to colour. Remove from pan and keep warm.

To make whipped ricotta, place the ricotta and vanilla in a medium bowl and whisk until smooth. Top crepes with whipped ricotta and drizzle with honey. Dust with cinnamon to serve.

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