Crepes with Ricotta and Peach Thyme Confiture

Why You’ll Love This Recipe

You’ll love this recipe because it strikes the perfect balance between light and indulgent. The ricotta provides a creamy contrast to the tender crepes, while the peach thyme confiture adds brightness and a hint of floral aroma. It’s impressive enough for entertaining yet simple enough to prepare for a cozy weekend treat. Every bite offers a harmony of flavors—sweet, tangy, and slightly herbal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Eggs
• Milk
• Water
• Unsalted butter, melted
• Salt
• Ricotta cheese
• Honey or powdered sugar
• Fresh peaches, peeled and sliced
• Fresh thyme sprigs
• Sugar
• Lemon juice
• Vanilla extract

Directions

1. Prepare the peach thyme confiture: In a saucepan, combine sliced peaches, sugar, lemon juice, and thyme sprigs. Cook over medium heat for 10–12 minutes, stirring occasionally, until the mixture thickens into a jam-like consistency. Remove the thyme sprigs and stir in vanilla extract. Set aside to cool.
2. Make the crepe batter: In a mixing bowl, whisk together flour and salt. In another bowl, whisk the eggs, milk, water, and melted butter until smooth. Gradually add the wet ingredients to the dry, whisking until you have a thin, lump-free batter. Let it rest for 20–30 minutes.
3. Cook the crepes: Heat a nonstick skillet over medium heat and lightly butter it. Pour in about ¼ cup of batter, swirling to coat the pan evenly. Cook for 1–2 minutes per side, until lightly golden. Repeat with remaining batter.
4. Prepare the ricotta filling: In a bowl, mix ricotta cheese with honey or powdered sugar until creamy and lightly sweetened. Adjust sweetness to taste.
5. Assemble the crepes: Spoon a layer of ricotta filling down the center of each crepe, then drizzle with peach thyme confiture. Fold or roll the crepes and top with extra confiture and a few fresh thyme leaves.
6. Serve warm or at room temperature.

Servings and timing

This recipe makes about 8 crepes (serves 4 people).
Preparation time: 20 minutes
Cooking time: 25 minutes
Resting time: 20 minutes
Total time: Approximately 1 hour and 5 minutes

Variations

• Mascarpone Filling: Replace ricotta with mascarpone for a richer, creamier flavor.
• Herbal Twist: Try rosemary or basil instead of thyme for a different aromatic note.
• Citrus Peach Confiture: Add orange zest or a splash of orange liqueur to the confiture for brightness.
• Savory Option: Omit sugar from the ricotta and fill with whipped ricotta, herbs, and prosciutto for a brunch twist.
• Vegan Adaptation: Use plant-based milk, vegan butter, and a dairy-free ricotta alternative.

Storage/Reheating

Store leftover crepes and fillings separately. Keep the crepes stacked with parchment paper between each one in an airtight container in the refrigerator for up to 3 days. Reheat crepes briefly in a skillet over low heat or in the microwave for 10–15 seconds. The peach thyme confiture can be refrigerated in a sealed jar for up to 1 week. Ricotta filling should be stored in the fridge for up to 3 days.

FAQs

Can I make the crepe batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. Stir well before using.

What’s the difference between confiture and jam?

Confiture is similar to jam but often cooked more gently, resulting in a softer, fruit-forward texture with visible fruit pieces.

Can I use canned peaches?

Fresh peaches are best for flavor, but you can use canned peaches in light syrup—just reduce the added sugar slightly.

How can I make my crepes extra thin?

Make sure the batter is smooth and slightly runny. Swirl the pan quickly right after pouring the batter to spread it evenly.

What can I use instead of ricotta?

Cottage cheese, mascarpone, or cream cheese can be used as substitutes depending on your desired texture.

Can I freeze crepes?

Yes, stack cooked crepes with parchment paper between each and freeze in a zip-top bag for up to 2 months. Thaw before reheating.

Is the thyme flavor strong?

No, the thyme adds a subtle herbal note that enhances the peaches without overpowering them.

Can I make this gluten-free?

Yes, substitute a gluten-free all-purpose flour blend for the regular flour.

What’s the best way to serve these crepes?

They’re delicious warm with a dusting of powdered sugar or a dollop of whipped cream.

Can I double the recipe?

Absolutely. This recipe scales up easily for larger gatherings or brunch parties.

Conclusion

Crepes with Ricotta and Peach Thyme Confiture is a beautifully balanced recipe that combines classic French technique with the rustic charm of seasonal fruit and herbs. The creamy ricotta, fragrant peach thyme compote, and delicate crepes create a dish that’s as impressive as it is comforting. Whether served for a special brunch or a simple weekend indulgence, these crepes bring a touch of elegance to the table every time.

Crepes with Ricotta and Peach Thyme Confiture

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Crepes with Ricotta and Peach Thyme Confiture is a refined, summery dish featuring delicate crepes filled with creamy ricotta and topped with a fragrant peach thyme compote. Perfect for breakfast, brunch, or dessert, it balances sweetness, creaminess, and a subtle herbal aroma for an elegant finish.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 crepes (serves 4)
• Category: Breakfast, Brunch, Dessert
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 2 tbsp unsalted butter, melted (plus more for cooking)
• 1/4 tsp salt
• 1 cup ricotta cheese
• 2 tbsp honey or powdered sugar (to taste)
• 3 fresh peaches, peeled and sliced
• 2–3 fresh thyme sprigs
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

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Instructions

1. Prepare the peach thyme confiture: In a saucepan, combine peaches, sugar, lemon juice, and thyme sprigs. Cook over medium heat for 10–12 minutes, stirring occasionally, until thickened. Remove thyme sprigs and stir in vanilla extract. Let cool.
2. Make the crepe batter: In a bowl, whisk flour and salt. In another bowl, whisk eggs, milk, water, and melted butter until smooth. Gradually mix wet ingredients into dry until batter is thin and lump-free. Rest for 20–30 minutes.
3. Cook the crepes: Heat a nonstick skillet over medium heat and lightly butter it. Pour in about 1/4 cup of batter, swirling to coat the pan. Cook 1–2 minutes per side until lightly golden. Repeat with remaining batter.
4. Prepare the ricotta filling: In a bowl, mix ricotta with honey or powdered sugar until creamy. Adjust sweetness to taste.
5. Assemble the crepes: Spread a layer of ricotta filling down the center of each crepe and top with peach thyme confiture. Fold or roll and garnish with extra confiture and thyme leaves.
6. Serve warm or at room temperature.

Notes

• Letting the crepe batter rest helps create tender, elastic crepes.
• Use fresh, ripe peaches for the best flavor and texture.
• The thyme adds a subtle, aromatic note—remove sprigs before serving.
• Ricotta filling can be prepared in advance and refrigerated.
• Dust with powdered sugar or serve with whipped cream for extra indulgence.

Nutrition

• Serving Size: 2 crepes
• Calories: 290
• Sugar: 15g
• Sodium: 160mg
• Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 120mg