Teppan Crepe-cakes with Lemon-Ricotta Filling

We were recently inspired by a post shared by Girl on the Range and decided to try our own Teppan-take on it. This batter was thinner than a traditional pancake, as noted by Girl on the Range in her accidental discovery of this recipe. We found it to be a heartier, thicker version of our crepe batter and that sure did make it a great option to hold heavier filling. You could always add a bit more almond milk to thin the batter out a bit more.


We really love fruit and since these babies could hold up a substantial amount of filling and topping, we sure took advantage of the abundant summer fruits available. Part of the heft of these crepes that allow a heartier filling is due to the spelt flour used. This was our first time using this flour on our Cook-N-Dine Teppanyaki, and while we noticed it made them a little challenging to spread, it’s also the reason this batter makes for a more substantial crepe.


These big and hearty crepes required two spatulas for flipping, and they sure did a great job of holding up the ricotta and fruit. The ricotta from Girl on the Range’s recipe is a delicate and delicious combination that isn’t overly sweet, allowing the fruit to really be the star as the lemon from the ricotta adds a nice tart kick. If inclined to a sweeter filling, sugar or any preferred sweetener could be added to the mix. The final touch of coconut milk topping with vanilla is a great replacement for syrup. We felt you could even forego the extra topping, the crepes and ricotta being so delicious on their own.


Beautiful, satisfying and delicious! Guten appetit!


Crepe batter:
1 cup spelt flour
1 pinch of salt
1 tsp. cinnamon
2 tbsp. agave nectar
2 tbsp. melted butter
1 cup almond milk
1 egg

Gently hand-mix the ingredients until combined, ensuring to not overmix. Once the Cook-N-Dine is preheated, turn up to about 7 or 8. Pour some clarified butter/ghee or your preferred cooking oil on the warm center, then a couple of ladles of the batter. Use a spatula to spread the batter a bit, making it more even and a little thinner. Bubbles will start to form as the bottom cooks; once the bubbles stop forming, use two spatulas to pick up the crepe and flip it. Cook for about a minute, then transfer to a plate.

Ricotta filling:
1.5 cups ricotta
1/4 cup coconut milk
zest of one lemon
juice of half a lemon
1/4 cup agave nectar

Mix all ingredients together, setting aside until ready to use.

Coconut milk topping:
1.25 cup coconut milk
scraping of one vanilla bean

With a hand or stand mixer, whisk together on high until the mixture becomes light and frothy. Approximately 5 minutes.

Top with your fruits of choice and enjoy!

Printable Recipe

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