Blood Orange & Ricotta Crepes


My new favorite food is crepes. So needless to say I have been experimenting with different recipes to hit "the spot". Here is another favorite.

For the crepes:
1 cup flour
1/2 cup milk
1/2 cup water
3 eggs
2 tablespoons butter ( melted )
1/2 teaspoon salt
2 tablespoons sugar

For the filling:
2 cups ricotta cheese
2 tbsp. sugar

For the sauce:
1 1/2 cups orange juice
2 tbsp. sugar
1 tsp butter
1 tsp honey
2 blood oranges, peeled, sectioned, and cut into small pieces
For crepes: Turn oven on the lowest degree setting possible. Add all of the ingredients for the crepes in a blender and blend until well combined. Place in the refrigerator for at least 1 hour or up to overnight. I mixed mine the night before. When ready to make, heat a small non stick frying pan over medium heat. Once hot, spray the pan with cooking spray. Pour 1/8 cup of batter into the frying pan and swirl it around to spread it out thin. Cook for approx. 1 minute, then, very carefully, flip the crepe over and cook another 20-30 seconds. Remove crepe from pan and place in warm oven while making the remainder of the crepes. For Filling: Mix the ricotta and sugar together and set aside. For the sauce: Place all the ingredients, except for the orange pieces, into a small saucepan. Bring to a boil, then lower the heat and simmer for 10 minutes. Add the orange pieces. To assemble: Lay a crepe out flat, spoon a generous amount of filling onto the middle of the crepe, then fold each side over the center. Top with additional filling and powdered sugar.


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