Raspberry Ricotta filled Crepes with Orange Sauce


RaspberriesCrepes

Ingredients

  • ¾ cup plain (unbleached white) flour
  • 2 egg whites
  • ¾ cup milk
  • 2 tablespoons cooking oil
  • Fresh berries (such as blue berries, raspberries, strawberries) optional

Raspberry Filling

  • ¼ cup ground almond/almond meal
  • 1 oz ricotta
  • ¼ cup whole milk
  • 1 tablespoon castor sugar
  • 1 teaspoon vanilla essence
  • ½ lb raspberries

Orange sauce

  • ½ teaspoon grated orange zest
  • ¾ cup fresh orange juice
  • 1 tablespoon castor sugar
  • 1 tablespoon almond meal
  • 1 tablespoon unsalted butter

Method

  • Lightly beat egg whites and add oil, milk  and mix well
  • Add flour into a large bowl and make a well in the center
  • Gradually whisk egg mixture and until the batter is smooth and free of lumps.
  • To make the raspberry ricotta filling, mix almond meal, sugar and ricotta cheese and mix well.
  • Add milk, vanilla essence and whisk into a smooth paste
  • Wash raspberries and lightly mash them with your fingers and fold into the ricotta mix and combine well
  • To make the orange sauce, mix almond meal with 1 tablespoon water into a paste
  • Add butter to a pan and once it is melt, add orange juice, sugar, and almond paste stir and cook on low flame for about 3 – 4 minutes or until sauce is thick
  • Heat a small non stick skillet/crepe pan and add a little bit butter
  • Pour a little batter (about 2 tablespoons) and swirl to a thin coating.
  • Cook until edges just start to curl.  Turn and cook the other side until lightly browned (you will see brown streaks or just small browned rounds appearing)
  • Transfer to a plate and cover with a towel
  • Take a cooked crepe and spread the filling evenly.
  • Fold crepes into half.  Place a couple of crepes on a plate and pour orange sauce over the top
  • Scatter berries

Makes about 12 crepes

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