(makes 8-10 crepes)

Lemon Crepes

• 1 cup plain flour

• Pinch salt

• 2 eggs

• 1¼ cups milk

• 1 tablespoon melted unsalted butter

• Zest of ½ lemon

• Spray oil

Blackberry Compote (Fresh or Frozen)

• 2 cups blackberries (fresh or frozen)

• 1 tablespoons caster sugar (to taste)

• ½ lemon juiced

• If using fresh: 2 tablespoons water

• If using frozen: no water to start

Pepita clusters

• ¼ cup pepitas

• 2 teaspoons caster sugar

Lemon Ricotta Filling

• 1 cup fresh ricotta

• ½ lemon juice & zest

• 2 teaspoons honey

• Pinch salt

• ½ teaspoon vanilla essence

1. Make the Crepe Batter

   Whisk flour and salt in a bowl. Make a well and add eggs, milk and melted butter. Whisk until smooth. Stir through lemon zest.

   Rest for 15–20 minutes to hydrate the flour and create tender, flexible crepes.

2. Make the Blackberry Compote

   Place berries, sugar and lemon juice in a saucepan over medium heat.

   • If using fresh berries, add 2 tablespoons water.

   • If using frozen berries, skip the water and cook straight from frozen.

   Simmer 8–10 minutes until softened and glossy. Lightly crush some berries for a mix of chunky and saucy texture.

   If too loose, simmer uncovered a little longer until spoon-coating.

3. Pepita Clusters

   Have a sheet of baking paper on a plate or tray ready to transfer the pepita clusters to once cooked.

   Toast the pepitas in a dry frypan over medium heat for 2–3 minutes, stirring regularly, until they begin to colour and a few start to pop.

   Sprinkle in the caster sugar and gently shimmy the pan so the pepitas are evenly coated. Continue cooking for another 1–2 minutes until the sugar melts and turns a light caramel, clinging to the seeds.

   Immediately tip the pepitas onto the sheet of baking paper, spreading them out slightly. Leave to cool completely, they’ll crisp up as the caramel sets.

   Break into clusters before serving.

4. Prepare the Lemon Ricotta

   Gently mix ricotta, lemon zest, honey and salt until just combined. Keep it softly textured rather than whipped smooth. Taste and adjust sweetness.

5. Cook the Crepes

   Heat a non-stick pan over medium heat and lightly grease with spray oil. Pour in about ¼ cup batter, swirling to create a thin layer. Cook 1–2 minutes until lightly golden and edges lift. Flip and cook another 30–60 seconds.

   Stack and repeat.

   You should get 8–10 crepes. Keep them thin, delicacy is the goal.

6. Assemble

   Spread a thin layer of lemon ricotta over each crepe and roll lengthways. Spoon warm blackberry compote over the top. Finish with a sprinkle of toasted pepitas and serve warm.

Snapshot!

Per serve, these lemon ricotta crêpes provide 2006kJ of energy, with 21g of protein to support fullness and muscle repair. Total fat sits at 22g, including 11g saturated fat, alongside 3g polyunsaturated and 6g monounsaturated fats, creating a mixed fat profile.

Carbohydrates come in at 44g, with 20g as sugars, largely from fruit and dairy, and the dish delivers 6g of fibre to support gut health and steady energy levels. Sodium is moderate at 230mg per serve.

What it means on the plate

This is a beautifully balanced sweet meal that brings together protein, grains and fruit in a satisfying way.

The ricotta, eggs and pepitas help support satiety and muscle repair — meaning this isn’t just a “treat” breakfast, it has staying power. Fibre from grains and berries supports gut health and keeps energy levels steadier.

While it contains some saturated fat from the ricotta, it’s balanced by unsaturated fats from pepitas and eggs, creating a more rounded fat profile overall.

The natural sugars come mostly from fruit and dairy, making this a nourishing sweet option rather than a high-added-sugar choice.

Food group balance → This plate weaves together grains, fruit, protein and dairy to create a sweet dish that still aligns with balanced-plate principles.

• Grains 1.5 serves (crepes)

• Fruit 0.5 serve (blackberry and lemon)

• Protein 0.5 serve (eggs and pepitas)

• Dairy 0.8 serve (ricotta and milk)

CWJ Takeaway

Sweet meals can absolutely be nourishing. When you anchor them with protein, include fruit for fibre and colour, and keep portions intentional, you get something that feels indulgent but fuels you well.