Ricotta-Stuffed Crepes with Orange Sauce 



Ricotta-Stuffed Crepes with Orange Sauce 



  • Preparation 40 min
  • Cooking 20 min
  • Servings 8
Featured in RICARDO Magazine (Weekend cooking)
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Ingredients

  • Crepes

    • 1 egg
    • 2 tablespoons (30 ml) sugar
    • 1 teaspoon (5 ml) vanilla extract
    • 1 cup (250 ml) flour
    • 1 1/2 cups (375 ml) milk
    • Butter
  • Filling

    • 1 container 475 g ricotta cheese (500 ml / 2 cups)
    • 1/4 cup (60 ml) sugar
    • 1 teaspoon (5 ml) vanilla extract
    • Grated zest of 1 orange
    • 1/2 cup (125 ml) whipped cream (optional)
  • Orange sauce

    • 3 navel oranges
    • 2 tablespoons (30 ml) cornstarch
    • 1 cup (250 ml) orange juice
    • 2 tablespoons (30 ml) sugar

Preparation

  • Crepes

  • Filling

  • Orange sauce

Note from Ricardo

To peel an orange, cut the fruit at both ends and place it on a cutting board. With a sharp knife, remove the peel and pith by cutting as close as possible to the flesh. Then, slide the knife on each side of the segments, to lift the segments. Work over a bowl to catch the juice of the fruit.

Personal Note