Plum and Sweet Ricotta Stuffed Crepes

Chef Evelyn Whitbeck-Poorbaugh

Hope & Olive,, Greenfield, MA

Plum and Sweet Ricotta Stuffed Crepes


  • 8 plums
  • 5 Tbsp melted butter, divided
  • 1 quart ricotta
  • 1 Tbsp fresh rosemary, finely chopped
  • 1 cup sugar, divided
  • 3 cups all-purpose flour
  • ½ tsp yeast
  • 3 ½ cups milk
  • 3 large beaten eggs
  • Mint sprigs (optional)


Quarter the plums and cook on medium heat in a sauce pan with 1 tablespoon butter until juicy, about 10 minutes.
Mix ricotta, rosemary, and ½ cup sugar.
Mix the remaining dry ingredients in one bowl, and remaining wet ingredients in another bowl (including the remaining melted butter). Combine each thoroughly and then whisk wet ingredients into the dry ones.
Over medium heat, ladle 2 Tbsp of batter into hot pan, tipping pan to spread the batter across thinly. Cook until bubbles form in the center of the crepe, then flip with a spatula to finish the other side, about 1-2 minutes. Set aside crepes stacked on a plate until you have the desired number (8).
To fill the crepes, spread the sweetened ricotta within middle third of the crepe along with several pieces of plum. Roll up the crepe and place two on each dessert plate. Drizzle plum juice over top. Garnish each with a mint sprig. Serves 4.


Recommended wine/beer for Plum and Sweet Ricotta Stuffed Crepes:

Baumard Quarts de Chaume [Loire Valley,France]

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