PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Make a batch of these hearty whole wheat crepes loaded with apricot preserves, ricotta, and topped with a brandy apricot glaze.
As a child, I loved to make my parents breakfast in bed. I thought there was something so special about that breakfast tray — laden with bacon, eggs and pancakes. With cloth napkins tucked under the plates, a fresh pot of coffee and small glasses of juice. It seemed very fancy to me and a way to do something thoughtful for them. Mother’s Day demands the same kind of careful attention and maybe something a little different… Whole Wheat Apricot Ricotta Crepes.
If crepes don’t seem like they’re all that unique to you, let me tell you why I like these… First, they’re made with whole wheat flour which (in my mind) makes them healthier and heartier. 
Second, the crepes can be made the day before — either up to the point of the batter — or cooked and stored — ready to fill.
Finally, this recipe with a blend of Bonne Maman Apricot preserves and cognac is as close to heaven as you can get without actually, you know — going there. Bonne Maman is made from time-honored traditional French recipes. Their preserves and jellies are made with natural ingredients and feature the finest quality fruit. They are Non-GMO Project Verified, have no high fructose corn syrup, no artificial coloring or no preservatives added. I knew they were my favorite jams and jellies for a reason!
Many people prefer to cook crepes in a non-stick skillet or a real crepe pan (I don’t have one), but I used a small stainless steel skillet — sprayed liberally with nonstick spray and the crepes came out beautifully.
The trickiest part is flipping them, but I found that by holding a corner of a crepe between my thumb and forefinger and sliding the spatula underneath with the other hand, they flipped perfectly every time — even the first one, which is usually regarded as the throw-away crepe (or taster for the chef).
Next is the filling – which is pretty simple to make and sublime to eat! It starts with dried apricots and Bonne Maman Apricot Preserves – a favorite of mine all my life.
Dice the apricots and simmer them in a mix of butter, water and cognac (Mmmm, cognac), then stir in the preserves to make a sweet-tart filling. You can make this a day ahead and refrigerate it until you’re ready to assemble.
For the filling, mix a container of ricotta cheese (I used fat free) with honey and lemon zest. I could have eaten this with a spoon it was so good — and yes, you can make it a day ahead so instead of cooking all morning, you’re really just assembling your Mother’s Day breakfast in bed.
Bonne Maman is giving away a gorgeous 12-piece set of Le Creuset cookware plus many other goodies (over 1,000 prizes!) on their website. Click below to enter! Who doesn’t love beautiful cookware?!
For more recipe ideas, check out these fun toasts.
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Whole Wheat Apricot Crepes
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Hearty whole wheat crepes filled with sweet apricot preserves and creamy ricotta.
Topped with a brandy apricot glaze for a sophisticated brunch.
Ingredients
- 1/2 cups (118 ml) whole wheat flour
- 1/2 cups (118 ml) milk
- 1/4 cups (59 ml) lukewarm water
- 2 large eggs
- 1 1/2 tablespoons sugar
- 1/8 teaspoon kosher salt
- 15 ounce (425 g) part skim ricotta cheese
- 1/2 teaspoon lemon zest
- 1 1/2 tablespoons honey
- 1/2 cups (118 ml) dried apricots finely diced
- 1/4 cups (59 ml) water
- 1 teaspoon butter
- 1/4 cups (59 ml) Apricot Preserves preferably Bonne Maman
- 2 tablespoons brandy or cognac
- 2 tablespoons unsalted butter melted
- 1/2 cups (118 ml) Apricot Preserves preferably Bonne Maman
- 2-3 tablespoons brandy or cognac
Instructions
- For Crepes
- In a blender or medium bowl, combine flour, milk, water, eggs, butter, sugar, and salt. Blend or whisk until well combined and let rest for 30 minutes, or cover and refrigerate for up to two days.
- For Ricotta Filling
- In a small bowl, combine ricotta, lemon zest, and honey. Stir to combine and refrigerate until ready to assemble.
- For Apricot Filling
- In a small saucepan, combine diced apricots and water. Heat over medium heat and simmer, stirring constantly, until apricots are softened and water is half evaporated (about 5 minutes). Stir in butter and apricot preserves, heating until melted. Stir in 2 tablespoons of brandy/cognac and cook for 1–2 minutes. Add more brandy/cognac as needed. Set aside.
- For Apricot Glaze
- Add apricot preserves to a small bowl and microwave for 1 minute, or until liquid. Add brandy/cognac and stir to combine. Set aside.
- Cook The Crepes
- Place a nonstick pan over medium heat and coat with a little unsalted butter. Pour about 2 tablespoons of batter into the pan, swirling to coat the bottom evenly. Cook until the top is set and the underside is golden. Flip and cook the other side until lightly browned. Transfer to a plate and repeat.
- Assemble Crepes
- Lay a crepe flat. Add 2 tablespoons of ricotta filling down the center. Top with a few teaspoons of apricot filling. Roll the crepe and serve with a few teaspoons of apricot glaze.
Notes
- For a smoother crepe batter, let the batter rest for at least 30 minutes to allow the flour to hydrate fully.
- To adjust sweetness, reduce the sugar in the crepe batter or the honey in the ricotta filling to your preference.
- Leftover crepes can be stored in the refrigerator for up to 3 days, layered with parchment paper to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 2 crepes
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 4
- Protein: 10
- Cholesterol: 100
Find it online: https://honestcooking.com/whole-wheat-apricot-crepes/
Frequently Asked Questions
Can I use a different type of flour instead of whole wheat flour for the crepes?
You can use all-purpose flour, but keep in mind that it will alter the texture and nutritional profile of the crepes.
How should I store the cooked crepes if I make them a day in advance?
Store the cooked crepes in an airtight container in the refrigerator, separated by parchment paper to prevent sticking.
What can I substitute for cognac in the brandy apricot glaze?
You can use a different type of fruit brandy or even apple juice as a non-alcoholic alternative, though the flavor will vary.
Yes indeed! So good!
Dish looks so yummy and tasty. I want to make it today only. Thanks dear lista for the recipe.