If there’s one item that perfectly captures the balance of sweet, light, and indulgent on the IHOP menu, it’s 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. It’s 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. It’s 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 IHOP’s 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. It’s 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 café or boutique brunch spot, IHOP makes it accessible and affordable. And for many diners, that’s part of the charm. It’s 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, IHOP’s 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 didn’t look as good as yours, but taste was all there!
So glad you found it easy! Cooking crepes can be tricky. Don’t worry about how they look, taste is what matters! 🍽️
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 grandma’s cooking! Great recipe, brought back good memories!
NO cream??? Whipped cream is a must for these I think, just sayin’.
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 can’t 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. 🤷♂️
I prefer pancakes! Crepes feel like too much work. Gave it a try but I won’t 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?
This is basically IHOP in my kitchen (kinda). Not gonna lie, I always forget to let batter rest and they don’t turn out as good. Followed it this time and got that nice thin layer. Family asked for seconds.
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 filling—tasted 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 awesome—lemon 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 I’ll add a pinch more salt to the filling because mine tasted a little flat.