Chocolate Crepes with Cherry Jam and Ricotta Cheese

Chocolate Crepes with Cherry Jam and Ricotta Cheese



Healthy whole grain crepe recipe with chocolate and cherries.

With so much cherry going on these days I simply had to create a recipe using everyone’s favorite Summer fruit. I recently purchased a few pints ofBing & Rainier Cherries at Whole Foods. While many were enjoyed out of hand….most were added to these crepes in the form of a cherry jam. I have been all about fruity sauces and spreads lately. Whenever we have a fresh batch of fruit part of it goes into some kind of saucy creation like in my Coconut Corn Flour Pancakes with Blueberry Sauce. Even my savories, Coconut Oat crusted Chicken Nuggetsget a fruit sauce treatment, in that recipe the fruit is pomegranate.

Rainier and Bing Cherries
My friend Esi at Dishing Up Delights recently made a crepe recipe that inspired me to make my first batch. I have always been intimidated by crepes, thinking of them as somewhat of a “fancy” food. I have to tell you – not only were they delicious, they made the house smell heavenly and they were simple to prepare. Even though crepes are a super thin delicate pancake, I did not destroy one. Not even while flipping.

Recipe for homemade crepes with cherry sauce

I could not resist adding a chocolate sauce, afterall chocolate goes with everything….right? I have a simple chocolate sauce that I invented a while back that is simply unsweetened cocoa powder, some hot water and your sweetener of choice. It is an all purpose, low calorie, high octane chocolate treat that you can use to top anything with no guilt. I use this sauce on everything from my oatmeal to my thick greek yogurt parfaits.

Cherry Ricotta Whole Grain Crepe with Chocolate Sauce

……..and on Cherry Ricotta Crepes. You can fill these crepes with your favorite fruit. Don’t feel limited by the cherries if it is not cherry season. Frozen berries or cherries could work well to.

Whole wheat crepes recipe for home cooks.


Chocolate Crepes with Cherry Jam and Ricotta Cheese


  • These crepes are great for brunch, breakfast, dessert or mini-meals.
  • As always, use your own taste buds to determine how you want to flavor your crepes.
  • You can sweeten the ricotta or not. The cherry sauce might be sweet enough for you.
  • Prepare sauces first so your crepes stay warm. These are best served warm and fresh.


Makes about Six 8-inch crepes


  1. Whisk all the ingredients together in a bowl. Try to break up any lumps.
  2. Lightly spray a 8-inch non stick pan with oil. Preheat over medium heat.
  3. Pour a little less than 1/4 cup of the batter in the pan. (Batter should be nice & thin, add more milk if needed.)
  4. Tilt and swirl the pan so that the batter evenly coats the bottom of the pan.
  5. Cook for about 2 minutes until the crepe has browned on the bottom. Lift edge to see that underside is evenly cooked.
  6. Gently flip crepe, and cook for another 1-2 minutes until the other side has is nicely browned.
  7. You might need to re-spray the pan with oil periodically.


makes about 1 1/2 cup sauce

  • 16 ounces fresh Cherries, pit after measuring
  • 1/4 cup water


  • Put cherries and water in a medium sauce pan.
  • Bring to boil and turn down to simmer. Simmer for about 8 minutes until sauce thickens & you can easily mash cherries with a spoon or spatula. The sauce will be thick & bubbly when it is ready.
  • Blend well in blender or food processor.


per serving

  • 1 tablespoon Unsweetened Cocoa Powder
  • Stevia or favorite natural sweetener to taste
  • a few drops of hot water (you can make your sauce thick or thin depending on how much water you use)
  1. Combine all ingredients in a small bowl and stir well to combine.


6 -7 servings

  • 1 (15 ounce) container Non-fat Ricotta Cheese
  • Optional: Vanilla Stevia drops, powder or Maple, Agave or Honey to taste


  1. Combine ricotta and sweetener to taste.


  1. Lay crepe flat.
  2. Add layer of ricotta cheese (about 2 ounces) inside crepe. Leave about 3/4″ border around cheese.
  3. Add some cherry sauce to the center.
  4. Fold crepe over and enjoy while still warm.


Crepe Recipe Links

45 Responses to Chocolate Crepes with Cherry Jam and Ricotta Cheese

  1. You are so cute with the little jam heart on top. Love it!
    And, I love the print behind your photos. Is that just fabric or a tablecloth? So whimsical and lovely!

  2. chocolate, cherries, and cheese, oh my! Actually it sounds like we are quite on the same page considering the muffins I posted last week :) These sound wonderful, and thank you especially for the tip on that chocolate sauce!

  3. loving the crepes! I am glad my kombucha was a hit. I have like 10 more jars like that I could have given you…seriously, had I known…

    I made vegan GF banana crepes last week and posted about them. They were so good and easy. But….they do require a dehyd, not a skillet, then again, one can always try in a skillet

    Ok so we defi have to get together sometime soon…when ever things pick back up on everything else, if there’s a meeting or such, count me in!

  4. I’ve been loving fruity sauces lately as well! It’s a good way to make the fruit last longer (or not because sometimes I just eat the sauce with a spoon…)

    These crepes look fantastic! I want to wake up to THESE.

  5. Ever since I’ve delved into the world of ‘Foodie’ blogs…I’ve never been so heavy on the hips during the summer months. Sooo many temptations and inspirations like your very sweet adorable dish. Last week, I also made my crepe and ricotta filling recipe…now, I think I’ll wait a little longer to post. Let’s enjoy your recipe and presentation for now ;o) It seems we are kind of in sync lately…hmmm…great minds 😉

    Ciao for now and have yourself a fabulous day,

  6. Marla, you’ve done it again! Healthy and sinfully delicious – this time, wrapped up in a delicate whole wheat crepe. Your photos are gorgeous, too :) But I’d like to know what you use or how you pit your cherries.

  7. Gorgeous – gorgeous photos, Marla, and a very timely post as we are getting home next week from this summer’s European travels. We enjoyed crepes in Paris and a similar dish called Palacinka in Bosnia. We are currently in Serbia and I cannot wait to get home to cook! Vanja loves Nutella on his crepes. That is it. I love them savoury. This recipe will definitely go into my “to try” file.
    Thanks, Marla, and sorry I have not been keeping up with my readings. We left for Paris mid July and are still away, as I have said, in Belgrade, currently.

  8. In a more detailed post, I will discus some of the reasoning behind our choices. Fantastic reasoning here. I always do benefit from looking up your blog posts. I really have learned a vast amount from them.

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