Gluten-Free Crepes with Whipped Ricotta & Stone Fruit Compote
If you haven’t heard— I started a series! After spending over a year working solo as a private chef and content creator, I found myself really missing the energy of being in a kitchen with others—the collaboration, the shared creativity, and especially the constant learning. That’s what sparked Recipes With Roots.
This series is a space to cook, connect, and learn. I’ll be inviting chefs and home cooks I admire to teach me—and all of you—how to make one of their favorite seasonal, plant-based dishes. It’s all about celebrating food traditions, staying inspired, and growing together in the kitchen.
For the second episode of Recipes With Roots, I’m excited to welcome Julia Chebotar — private chef and three-time Food Network star. Since starting my private chef journey just over a year ago, I’ve crossed paths with some truly inspiring people, and Julia has been one of them. She’s been generous with her insight and encouragement, and having her support, especially in those early months, meant a lot as I found my footing in this new chapter.
Julia’s Summer Crepes With Whipped Ricotta & Stone Fruit Compote
First things first we headed to the Union Square Farmer’s Market and grabbed some yummy stone fruit! We grabbed yellow plums, cherries, peaches, currants, and fresh mint.
We cut up the fruit, pitted the cherries using a cherry pitter, then grabbed a saucepan, tossed the fruit in, and drizzled in a bit of maple syrup and vanilla extract. We added half a cup of water, and before long, my kitchen was smelling absolutely delicious!
By the way, this was my first time using the cherry pitter I bought last summer, and I was having way more fun with it than I expected!
Whipped Poppy Seed Ricotta
In a food processor, add full-fat ricotta, a dash of maple syrup, and vanilla extract. Blend for about 30 seconds until smooth, then gently fold in the poppy seeds. She’s gorgeous and has texture!
How to Make Crepes
Making homemade crepes is easier than you think—and Julia made it even simpler by blending all the ingredients together with no whisking required!
Here’s what we used for the crepes:
1 cup all purpose gluten-free flour
2 large eggs
1 cup whole milk
Dash of maple syrup
Heat a griddle over medium-high heat and lightly grease it with butter. Pour or scoop about 1/4 cup of batter onto the griddle, then tilt it in a circular motion to spread the batter evenly.
Cook the crêpe until the top is no longer wet and the bottom is lightly browned, about 1 to 2 minutes. Run a spatula around the edge of the griddle to loosen it, then carefully slide it off.
I was completely blown away by these whipped ricotta crepes. I loved that they were perfectly balanced—not too sweet and just right. The subtle crunch from the poppy seeds was a delightful touch, and don’t even get me started on the compote—nature’s candy! I’m not ashamed that I ate two plates of crepes because that’s how amazing they were. Thank you, Chef Julia! Please come back to the kitchen soon!
If you make our Gluten-Free Crepes With Whipped Ricotta & Stone Fruit Compote please let us know by leaving a rating below!
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Summer Crepes with Whipped Ricotta & Stone Fruit Compote
Enjoy light and refreshing summer crepes with creamy whipped ricotta and a vibrant stone fruit compote — the perfect sweet and tangy treat for warm-weather brunches or desserts.
Ingredients
Instructions
- Make the Stone Fruit Compote: Combine chopped stone fruits, maple syrup, vanilla, water, and a dash of salt in a saucepan. Cook over medium heat until soft and slightly thickened, about 10–15 minutes. Let cool.
- Whip the Ricotta: Mix ricotta, maple syrup, vanilla extract until smooth and fluffy, about 30 seconds. Fold in poppy seeds.
- Make the Crepes: Add flour, eggs, milk, maple syrup, and vanilla to a blender. Blend until smooth. Let the batter rest for 10 minutes. Heat a nonstick skillet over medium heat, lightly grease with butter, and pour in about 1/4 cup of batter. Swirl and cook 1–2 minutes until golden.
- Fill & Serve: Place a generous dollop of whipped ricotta in the center of each crepe then fold or roll the crepes. Add compote on top and fresh mint. Enjoy hot!
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