Crepes are such a delicate and beautiful French recipe that are magnificent. I believe ricotta makes everything better, and with these crepes oh my ricotta definitely makes these better. Orange Ricotta Crepes are delightful for a long weekend breakfast treat.
Simple to prepare, crepes are a thin “pancake”. Nothing fluffy just a thin light vehicle to with tons of flavors. Anything you pair, either sweet or savory crepes work perfectly with either. Personally I prefer a sweet crepes. I know shocking!!! There are so many different fillings and flavors of crepes. Such as: nutella, chicken caesar, dulce de leche, caprese (mozzarella, tomato, basil), peaches and cream, brie cheese and honey, ham and cheese, peanut butter and jelly, ricotta, and so many more.
Since we are in the winter season we are so lucky to have so many different citrus fruits available to us. That is why with these ricotta crepes adding a touch of orange segments and its juice adds a touch of sweetness and makes this breakfast refreshing.
Crepes are not a heavily meal, but rather light and very delightful. So enjoy the long weekend and enjoy making these orange ricotta crepes.
Orange Ricotta Crepes
- 4 large Eggs
- 3 TBLS Butter melted
- 1 TBLS Sugar
- 1 tsp Vanilla extract optional
- 1/2 tsp Salt
- 1.5 cups Flour sifted
- 2 cup Milk
- 1.5 cups Ricotta
- 2 TBLS Orange Juice
- Orange Segments
- Powdered Sugar optional
- 1. In a blender, combine all of the ingredients and mix until batter is smooth. 2. Add a touch of butter to a 8 inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. To make a thin layer of batter. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.3. For the filling mix together with a spatula, ricotta with orange juice. Mix well. Spoon 1/4 cup of ricotta filling into each crepe. Gently roll the crepes. Serve with orange segments and a dusting of powdered sugar. Enjoy!