SweetCherryCrepes Detail

Sweet Cherry Ricotta Pistachio Cacao Crepes with Truvía® Nectar

There’s always room for dessert with this decadent crepe created by Chef Devin Alexander. Savory yet sweet, these crepes have 8% fewer calories* and 29% less sugar* per serving.

  • Servings: 4 crepes


  • 1 egg white

  • ¼ cup whole wheat pastry flour

  • ¼ cup + 1 Tbsp almond milk

  • ¼ tsp vanilla extract

  • 1¼ cup of fat free ricotta cheese

  • 2 Tbsp unsweetened vanilla almond milk

  • 2 tsp + 2-4 tsp Truvía® Nectar, to taste

  • 24 sweet cherries, washed and pitted

  • 4 tsp sweet cacao nibs

  • 4 Tbsp coarsely chopped roasted, salted, shelled pistachios

  • Butter-flavored cooking spray


  1. In a single serve blender cup, nutri-blender or in the cup of an immersion blender, blend the egg white, flour, almond milk and the vanilla until well combined.Refrigerate it in the blender cup or a re-sealable plastic container for at least an hour or overnight to let the bubbles settle.

  2. In a small saucepan, mix the ricotta cheese, almond milk and 2 tsp of Truvía® Nectar. Place the saucepan over medium heat and, watching it carefully, stir it until it is just warm. Set aside.

  3. Meanwhile, add cherries to a single serve blender cup or the bowl of a food processor fitted with a chopping blade. Pulse them once or twice until they are just coarsely chopped and a tiny bit of liquid has expelled from them.

  4. Just before serving, place a small nonstickfrying pan (6-inch base; 8-inch across top) over medium heat. When hot, remove it from the heat just long enough to mist it with butter-flavored cooking spray.

  5. Add approximately 2 Tbsp of the crepe batter to the center of the pan then swirl the pan to cover the bottom with the batter. Let it set almost completely, about 1 minute.

  6. Carefully, using a spatula, flip it and cook it about another minute until set completely and just barely becoming a light golden color. Remove it to a plate and repeat with the remaining batter, making 4 crepes total. Place each on a plate.

  7. Stir the cacao nibs into the warmed ricotta filling.

  8. Divide the filling evenly among the crepes, about ½ cup in each, covering one-third of the center.

  9. Wrap the sides over the filling and flip the crepes so the seams sides are down.

  10. Top each with ¼ of the chopped cherries and 1 Tbsp of pistachios.

  11. Drizzle each with ½-1 tsp Truvía® Nectar, to taste. Serve warm and enjoy!

* Makes 4 crepes. Each serving has 210 calories and 15 grams of sugar per serving compared to the full-sugar version that has 230 calories and 21 grams of sugar per serving.

Recipe by Chef Devin Alexander

Nutrition Per Serving

Sweet Cherry Ricotta Pistachio Cacao Crepes is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from Yum! What a delicious recipe! I tried this and am instantly hooked. I would recommend this to anyone and everyone. It's a must try!
Date published: 2017-01-05
Rated 5 out of 5 by from Yummy! Pistachios are my favortie nut and they are so good in desserts.
Date published: 2017-01-13
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