If thereâs one item that perfectly captures the balance of sweet, light, and indulgent on the IHOP menu, itâs the Lemon Ricotta Crepes. These delicate crepes are filled with a creamy ricotta mixture infused with lemon zest and finished with a citrus glaze or powdered sugar. Itâs a dish that feels sophisticated without being fussy, a perfect brunch choice that brightens up any morning or afternoon.
Crepes are already a brunch favorite for their soft, thin texture and ability to carry both sweet and savory flavors. But when filled with lemon-scented ricotta, they become something extra special. The ricotta filling is mildly sweet and ultra-creamy, providing a rich contrast to the zing of fresh lemon. Itâs smooth, indulgent, and just tangy enough to keep things refreshing.
The crepes themselves are light and slightly buttery, cooked just enough to get a tender bite without becoming chewy. They wrap gently around the filling, making each forkful melt in your mouth. Some versions are topped with whipped cream, fresh berries, or a lemony syrup that enhances the citrus-forward flavor even more.
What makes IHOPâs take on lemon ricotta crepes stand out is its balance. It’s not overwhelmingly sweet or too heavy, just rich enough to satisfy a dessert craving, but light enough to enjoy alongside coffee or eggs. Itâs also a menu item that appeals to a wide audience: perfect for those who want something elegant and different without stepping too far outside the comfort zone of pancakes and waffles.
While you might expect to find a dish like this at a trendy cafĂ© or boutique brunch spot, IHOP makes it accessible and affordable. And for many diners, thatâs part of the charm. Itâs an everyday indulgence that feels just a little bit fancy.
Whether you’re looking for a break from the usual syrup-drenched stacks or want a refreshing alternative to heavy breakfast fare, IHOPâs Lemon Ricotta Crepes are a standout choice, sweet, tangy, and always satisfying.
Ingredients
- 1 cup milk use whole milk for best results
- 2 tablespoons unsalted butter melted and slightly cooled
- 2 large eggs room temperature
- 1 cup all-purpose flour sifted
- 1/4 teaspoon salt fine
- 1 cup ricotta cheese fresh
- 2 tablespoons granulated sugar optional, adjust to taste
- 1 tablespoon lemon zest freshly grated
- 1/4 cup lemon juice freshly squeezed
- 1 cup blueberries fresh or frozen
- whipped cream for serving
Instructions
- In a blender, add the milk, melted butter, eggs, flour, and salt. Blend until smooth and let the batter rest for at least 30 minutes.
- In a separate bowl, mix ricotta, sugar, lemon zest, and lemon juice until well combined. Set aside.
- Heat a non-stick skillet over medium heat. Lightly butter the surface. Pour about 1/4 cup of batter into the skillet, tilting to cover the bottom with a thin layer.
- Cook for about 1-2 minutes until the edges begin to set. Flip and cook for another 1 minute. Remove to a plate and keep warm. Repeat with remaining batter.
- For the blueberry compote, add blueberries in a small pan over medium heat. Cook until the blueberries are soft and syrupy.
- Spoon ricotta filling into each crepe and fold into quarters or roll up. Serve with blueberry compote and a dollop of whipped cream.
Nutrition
Too much lemon for my taste. I love lemon, but this was overkill. Maybe just a bit less lemon next time.
I totally get what you’re saying! Lemons can be strong. I toned it down too and it was delish!
I didn’t know how to cook crepes but this recipe was easy to follow. Mine didnât look as good as yours, but taste was all there!
So glad you found it easy! Cooking crepes can be tricky. Donât worry about how they look, taste is what matters! đœïž
I tried this too, and mine looked like a mess haha! But they were sooo good! Just keep practicing!
Where do you even find ricotta? I looked everywhere and just ended up using cottage cheese… It still tasted fine tho.
Cottage cheese is a decent substitute! Ricotta can be hard to find sometimes, but it’s good to know it still tasted fine for you!
Wow, these remind me of my grandmaâs cooking! Great recipe, brought back good memories!
NO cream??? Whipped cream is a must for these I think, just sayinâ.
These crepes were amazing! So fluffy and the lemon flavor is perfect. Will make again!
I made these crepes yesterday and they were also super yummy! I canât believe how easy it was to get them fluffy. Definitely my new favorite breakfast recipe!
I don’t know, crepes seem too complicated for me. I tried once and ended up with a sticky mess. Maybe I’ll stick to pancakes. đ€·ââïž
I prefer pancakes! Crepes feel like too much work. Gave it a try but I wonât do it again.
Mmm, so delicious! I mixed in some vanilla extract and it was divine.
Bruh, why waste time making crepes when you can just buy them ready-made? lol.
Eh, I’ve had better crepes before. The lemon flavor was too overpowering for my taste. I might stick to plain ones.
Is it really necessary to use whole milk? I used skim and they turned out fine. Not sure why the fuss.
Honestly, it was okay. The ricotta filling was kinda weird for me. Maybe a different cheese next time?
I tried this and the crepes stuck a little to the pan even though I used non-stick. Maybe I didnât butter enough or heat was too high.
This is basically IHOP in my kitchen (kinda). Not gonna lie, I always forget to let batter rest and they donât turn out as good. Followed it this time and got that nice thin layer. Family asked for seconds.
Pretty solid recipe! My crepes turned out thin, but I had to lower the heat a bit so they didnât get too brown before flipping. Next time Iâll make the compote a touch thicker.
I thought crepes were hard to make, but this was easy! Great recipe, will make again!
Took me forever to make these! The batter was super runny and I couldn’t flip the crepes properly. Not a fan.
Not bad at all. I used low-fat milk and it was still good, just slightly less rich. I also added a pinch more salt to the ricotta fillingâtasted more balanced with the lemon.
I may be doing something wrong but my crepes were kinda rubbery. I think I overcooked them on the second side. The filling was awesomeâlemon zest really pops. Just need timing tips.
Soo sweet, way too much sugar for me. I didn’t add the sugar and it was still tasty!
I totally get you! I think the sugar is too much too. But I’m glad you found it tasty without it!
Honestly, they were kinda bland… I expected more lemon flavor. A little disappointed.
Crepes are great but $$. I used frozen blueberries and it was still good. Next time Iâll add a pinch more salt to the filling because mine tasted a little flat.
Meh. Iâve had better. My crepes ended up too thick. What did I do wrong?
I think you might have added too much flour or not blended the batter long enough. Try letting it rest longer next time!
Too thick? I mean, I donât know, maybe the heat was too low? I always just wing it and they turn out fine. đ€·ââïž
Crepes aren’t hard to make, but I can’t seem to get them right. Any tips? đ€·ââïž
Honestly, I always burn mine. Maybe just buy them pre-made? đ€·ââïž
Crepes can be tricky! Make sure your batter is smooth and let it sit. Also, not too hot on the pan, just medium! Good luck! đ
Iâm not a baker, but this was super easy. The only thing I messed up was I flipped too early and tore one crepeâstill ate it anyway lol.
I donât know⊠crepes âshouldâ be hard to tear if the pan is properly heated and buttered. Maybe your batter needed more rest? Also 1â2 mins sounds shortâmine take longer. Still, glad you ate the evidence anyway lol.
Honestly, thatâs the best kind of âmessed upâ â as long as it tasted good, youâre golden đ Flipping too early happens to everyone the first time.
Absolutely delicious! The lemon flavor is perfect and the ricotta adds such a nice creaminess.
Idk, I thought they would taste more lemony. Maybe I need more zest?
Best crepes ever! So fluffy and the lemon flavor is fantastic! đ
Disaster in the kitchen. The crepes stuck to the pan and fell apart. Not great. đ©
I’m sorry to hear that! Did you try using more butter in the pan? It helps a lot!
Honestly, I donât get the hype. Crepes are always a mess for me, and this was no exception. The filling was tasty, but the batter ratio felt offâmaybe too much flour? Iâd rather do pancakes.
These crepes are sooo good! I made them for breakfast, and my family loved it! đ
Way too much lemon juice for my tasteânext time Iâll cut it in half or add more sugar. Crepes were still good, just tart for me.
1 cup blueberries cooked down into a syrupy topping? That part is accurate. I also added a pinch of cinnamon and it tasted like brunch heaven.
Lemon in crepes? Really? Not a fan. It might be good if you like lemon. But not for me!
I think the lemon adds a nice touch! Gives it a freshness that I love. But I get it if youâre not into citrus. Maybe try a different filling?
Lemon? Why do you need lemon in crepes? Sounds weird, Iâm sticking to my chocolate crepes. đ
These crepes are too complicated. Why can’t it just be pancakes??
I get where you’re coming from! But crepes are like fancy pancakes, trust me they are worth it!
Nah, crepes are just pancakes that try too hard. Just make the pancakes. đ„
Lemon and ricotta is a perfect match! Had them for breakfast and felt like a chef. đœïž
Yummy!! Made for brunch and it was a hit! Thank you for the recipe!
Sounds amazing! Can’t wait to try it out myself. Thanks for sharing!
1-2 minutes per side felt too fast for me. I ended up cooking longer and they finally set. The lemon zest is legit, but Iâd reduce the lemon juice a touchâotherwise itâs a bit sharp.
I tried this recipe but the batter was too thick, anyone else have this problem? Not sure what I did wrong.
Absolutely delicious! The lemon flavor is perfect. My family loved it!
5 stars from me! The blueberries make it so yummy, and I added a lil’ vanilla too.
I totally agree! The blueberries really do add a nice touch. Vanilla makes everything better! đâš
My blender batter came out super smooth, which I loved. Resting 30 minutes made a difference. The compote thickened nicely too.
This is too complicated. I just wanted pancakes. đ€·ââïž
These crepes are amazing! So fluffy and delicious!
Too many steps for a simple breakfast. Ain’t nobody got time for that!
I get what you mean, but the results are so worth it! These crepes are delicious! đ
These turned out fluffy and actually tastes like a fancy breakfast spot. The lemon zest really pops, and the ricotta mix is perfect not-too-sweet. Resting the batter for 30 min made a difference.
Yum!
Super easy recipe! Made them in my tiny kitchen and they turned out great! đâ
The lemon zest + juice is doing WORK. Iâm usually skeptical of lemon in ricotta, but it actually balances really well. Family asked for seconds.
Yes!! Lemon + ricotta sounds weird till you try itâthen suddenly itâs like the whole thing wakes up. Glad you got seconds from the fam đ
I was skeptical too, but the zest especially makes such a difference. I add a bit more zest than the recipe just because I love that punch.
Yum! Better than IHOP! I added strawberries instead of blueberries and it turned out great.
These crepes are amazing! I added a bit of vanilla to the ricotta mix, and it was heavenly. Definitely making again!
Lemon ricotta? Never thought of mixing them! This was a surprise hit at breakfast. Will make again!
I didnât love the texture of the fillingâmine was a little grainy (maybe my ricotta wasnât smooth). Lemon was great though. Would try again with better ricotta.
Iâm not a big fan of ricotta… can I use cream cheese instead? đ€
I donât know if Iâm doing something wrong, but I always burn the first crepe lol. After that though, they got better. Lemon ricotta is amazing.
How do I flip them without breaking? đ€·ââïž
For real, just throw it like a pancake? I dunno, just hope for the best, lol.
You can try using a thin spatula! Just be gentle when you flip it! Good luck! đ
These crepes are absolutely amazing! Light and fluffy. The lemon flavor is perfect!
Not gonna lie, mine stuck to the pan even though itâs non-stick. I had to really butter and use lower heat. Flavor is great, but technique needs attention.
Yeah, that happens to me sometimes tooânon-stick isnât magic. Letting the batter rest helps, and Iâve found medium-low + a thin butter layer is the sweet spot.
Pretty solid recipe. My first few crepes were a little thicker than I wanted, but once I dialed in the 1/4 cup pour and medium heat, they flipped way easier. Would make again for brunch.
wow crepes i love them!!! my grandma use to make them like dis but she never used lemon. this is new but good!!!
I tried this recipe, but mine came out lumpy. What did I do wrong?
Maybe you didn’t blend it long enough? The batter needs to be super smooth!
The instructions say blend then rest 30 minutesâcoolâbut my batter was super runny. I think I measured wrong? Also I forgot to butter the pan between crepes and they stuck a little. Flavor was good though.
I followed it pretty closely, but my crepes came out a bit rubbery. I think I waited too long to flip? Still tasty thoughâblueberries + lemon is a winning combo.
I tried this recipe, but the crepes turned out rubbery… not sure if I did it right. đ
Rubbery? Really? I think you might have overcooked them a bit. Crepes should be soft, not like a rubber band! đŹ
I had the same issue once! Maybe your batter was too thick? Try blending it a bit more next time. đ
Crepes are tricky! Mine just fell apart. Need more practice, I guess.
Don’t worry! It takes time to get the hang of it. Maybe try a bit less batter next time?
Honestly, this feels like IHOP vibes at home. Iâm not saying itâs identical, but the lemon ricotta + berries combo is right up my alley. Great brunch idea.
Yes!! IHOP vibes is exactly what I want sometimes. The lemon ricotta + berries combo sounds seriously perfect for brunch.
Wow, never thought of adding lemon to crepes! What a game changer!
These felt very âfancy breakfastâ but Iâm skeptical about how easy they are. Mine tore a bit when flipping, probably because my pan wasnât hot enough. Still delicious thoughânext time Iâll butter more lightly and go faster.
Could be delicious but I think my lemon juice was way too muchâeverything tasted sour. Iâd reduce the lemon next time or add more sugar to the ricotta.
Oof, sour crepes are the worst đ Iâd definitely try reducing the lemon juice firstâ1/8 cup maybeâand taste the ricotta mix as you go. Blueberries should help balance too.
I had the same problem once. I think lemon juice varies a lot by how big your lemons are. Next time, zest it, but add the juice gradually (like 1/4, then a little more if you want).
I followed it but the filling broke a little when I folded. Still good thoughâcreamy lemony and the texture was nice. Maybe my ricotta was a bit watery.
That sounds delicious! Iâve had the same thing happen if the ricotta is a little looserâstill yummy, just messier folds. Next time maybe pat ricotta a bit dry or drain it for 10 min.
Nice! Mine usually folds better when I let the crepes cool slightly before adding filling. Hot crepes = steam = softer texture and they break more easily.
I don’t even like ricotta, but these were surprisingly good! Will make again.
Are u sure these are good? Ricotta is kinda weird… đ€
Ricotta is the best! Glad you liked them! đ€
Tried these this morning and wowâlemon + ricotta is such a nice combo. The batter rest made a real difference and they came out thin and delicate. I used frozen blueberries and they turned out syrupy like the recipe said.
âSyrupy like the recipe saidâ is the goal! I made these with frozen strawberries once and they turned into a jammy mess tooâworked out great.
Totally agreeâlemon + ricotta is such a bright combo. The rest time really makes them tender and easy to flip, doesnât it?
I tried making these and the batter was too thick. What did I do wrong? đ€
I was skeptical about using ricotta in crepes, but wow. The flavor balance is great. I used frozen blueberries and it still worked perfectly, just took a couple extra minutes.
Honestly sameâI was side-eyeing ricotta in crepes, but the lemon + ricotta combo sounds so perfect. đ Going to try this weekend.
Filled with deliciousness! The blueberries really add a nice touch.
Honestly, this is just too much effort. I donât understand why everyone loves crepes.
Perfect breakfast! I subbed half the butter with coconut oil and added strawberries instead. So yum!
This is so overrated. I expected something gourmet and it was just crepes with cheese.
The blueberry compote was the starâso easy and way better than store-bought. I used frozen blueberries and it still worked. Slightly too tart for my taste, so I added a tiny bit more sugar.
Used frozen blueberries and they turned out just fine! Easy to follow, thanks for sharing!
Not sure about the measurementsâ1 cup flour felt like a lot. My batter was thick, so I added a splash more milk. After that it worked better, but Iâm skeptical without adjustments.
Not sure I get the point of blending the batter. I whisked by hand and it was fine, just a little lumpy. Still tasted good with the blueberry compote. Would make again if Iâm not in a rush.
Crepes? I usually just eat pancakes. These are a fun change, though!
My first batch stuck a little even though I buttered the pan. I think my heat was slightly too high. Once I lowered the temp, flipping got way easier. Flavor is great thoughâbright and not too heavy.
My first batch stuck too but I kept adding more butter like an idiot đ . Lower heat helped, and letting the batter rest 30+ minutes made it way less gummy.
That sounds exactly like the âtoo hotâ crepe problemâlove that you figured out the flip improved after lowering the temp. Bright flavor + not heavy is the dream.
Not gonna lie, I expected it to taste more âIHOP-ish,â but it was more like a cafĂ© dessert crepe. Still delicious though. Whipped cream definitely helps.
The filling was super thick for meâmaybe my ricotta brand was drier. I added a splash of milk and it turned silky. Would make again, just tweak.
Lemon ricota crepes? What a weird combo. Not sure Iâll try honestly.
These are dangerously good. The lemon ricotta filling tastes bright but still creamy, and the blueberries make it feel like a legit cafĂ© breakfast. I rested the batter a full 45 minutesâworth it.
Dangerously good is right đ I didnât rest mine long enough (like 15 min) and the batter felt kinda thickâstill tasty, but not the same cafĂ© vibe. Gonna redo with a full 45!
I agreeâ45 minutes of rest makes a huge difference. Mine went from ânice pancake-ishâ to actually crepe-y and tender after I started resting longer.
These were sooo good! Fluffy and light, just like I’d hoped. Highly recommend! đ
I followed the recipe exactly but it didn’t turn out right. The batter was too thick!
These are delicious but kinda fussy for a weekday breakfast. Resting 30 minutes, then filling, then flipping⊠it takes longer than I expected. If Iâm making pancakes, Iâm not doing all this. But the lemon flavor is totally worth it.
I followed the recipe pretty closely, but I think my pan was hotter than medium. Mine got a little browned before the edges set, still tasty though. Next time Iâll lower the heat.
I had the same problem the first time. I now preheat the skillet for less time and keep it around medium-low. Otherwise the edges set too fast for me too.
That sounds like just a heat adjustment issueâbrowning a bit early would happen if the pan runs hotter than âmedium.â Lowering next time is exactly right.
Why blender instead of whisk? I did blender anyway and it was fine, but the batter ended up kinda thick for me. Also the cook timeâmy first crepe got too brown in 1 minute on medium.
I was skeptical about making crepes at home, but this recipe is pretty straightforward. Mine werenât super thin, but still tasted great. Next time Iâll make sure to spread the batter thinner.
Tried these this morningâso fluffy and the lemon/ricotta combo is spot on. The rest time made a difference; my first batch was a little thick before I waited. Blueberries over the top! Will make again.
Not sure if I did something wrong, but my crepes got too browned and kind of rubbery. Next time Iâll lower the heat and use less butter in the pan.
So good! The kids loved them. Will make again for sure!
Not gonna lie, I was skeptical about the 1/4 cup batter part. Mine were smaller than expected but cooked perfectly. The lemon zest really pops.
Quick and easy! I love making these for brunch. Thanks for the recipe!
This is basically brunch perfection. The blueberry compote turned out glossy and not overly sugary. Whipped cream on top is required by law.
I was skeptical at first because crepes seem hard to make. But this recipe was super easy to follow! Thanks!
I’m glad to hear it was easy for you! Crepes can seem daunting, but once you get the hang of it, they’re a breeze. This recipe looks delicious! đ
These were really goodâbright lemon flavor and the ricotta filling tasted super fresh. I let the batter rest the full 30 minutes and the crepes were nice and tender.
Yes!! The lemon zest + juice combo really makes these taste fresh and ârestaurant-y.â Glad the rest time helpedâtender crepes every time.
Why does it say blend in a blender? I tried that and everything got foamy. I ended up whisking instead and it was fine. Taste was still good, just a lot of bubbles to deal with.
I didn’t have ricotta, used cream cheese instead. They tasted fine but not like yours, lol.
Cream cheese sounds like a tasty alternative! I’m sure it still turned out good. đ
Mine broke when I flipped them đ . I think my skillet wasnât hot enough and I probably overfilled with the ricotta. Still tasted amazing though, just not as pretty.
Crepes are like pancakes but thinner, right? đ Anyway, this recipe rocks!
Ricotta filling turned out grainy for me (maybe I used a low-quality ricotta). I added a splash of milk and mixed more, and it improved a lot.
Good save with the milk! Grainy ricotta is super common if itâs a bit dryâmixing in a little liquid usually fixes the texture.
Maybe your skillet was too hot? If the crepe gets cooked too fast the filling can feel weird/grainy too. But low-quality ricotta definitely plays a role.
These were surprisingly fluffy for homemade crepes! The lemon ricotta combo is bright and not too sweet. Blueberries on top was the perfect move.
Honestly pretty close to a diner-style crepe. I followed the 1/4 cup pour and they cooked evenly. Next time Iâll add a tiny pinch more salt to the lemon filling because my ricotta tasted a bit sweet.
Yes!! That âdiner-styleâ vibe is exactly what these remind me of. I did the same 1/4 cup pour and mine browned evenly too.
Super easy if you have a blender. I loved not having to whisk by hand. My only issue was getting the first crepe perfect⊠but the rest came out great.
I think my blender batter ended up kinda lumpy, even after resting. I shouldâve sifted better or blended longer. Flavor was great, but the texture wasnât the silky crepe I was hoping for.
Oof, thatâs frustratingâlumps usually mean flour didnât fully hydrate. Iâd try blending the batter a full 60 seconds, then strain it through a fine mesh once before resting. Also make sure your ricotta filling is lump-free by stirring/pressing it.
Not bad, but âIHOPâ is a stretch in my opinion. Itâs more homemade-tasting than the chain. That said, it was easy and the lemon zest really helps.
Crepes are overrated tbh, but these were okay I guess…
Simple and delicious! My kids loved helping me make these. Will try with strawberries next time instead of blueberries.
Iâm not sure about using ricotta like thatâmine tasted a bit⊠grainy? Maybe my ricotta was too cold or not fresh enough. Still edible, just not that âIHOPâ vibe I was expecting.
Too much lemon! I love lemon, but this was overwhelming.
I totally get what you mean! I tried it too and felt like I was drinking lemon juice. Maybe a little less lemon next time?
I think the lemon makes it refreshing! But if you love lemon, maybe try adding more sugar to balance it out?
Wow, IHOP vibes at home!
Tried it for brunch and everyone asked for the recipe. I used frozen blueberries and they still turned into a great syrupy topping. Whipped cream is a must.
So good! The ricotta mix is like cheesecake vibes. Also the blueberry syrup smell while cooking?? My whole kitchen was in love.
Wow so good!