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Orange-berry crêpes with ricotta cream

12
Point(s)
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Moderate
Reminiscent of crêpes suzette, this dish makes an elegant yet substantial brunch. If you've never made crêpes before, you may need a little practice with the swirling, and they cook very quickly. It may take a couple of tries to get it right, so don't get discouraged. The end result, with fresh blueberries and raspberries, is well worth it.

Ingredients

Fat free skim milk

1 cup(s)

Egg(s)

2 large egg(s)

All-purpose flour

1 cup(s)

Canola oil

2 tsp

Table salt

¼ tsp

Part-skim ricotta cheese

1 cup(s)

Powdered sugar (confectioner's)

2 Tbsp

Fresh orange juice

3 Tbsp

Orange zest

3 tsp, grated

Fresh blueberries

2 cup(s)

Fresh raspberries

1 cup(s)

Packed light brown sugar

2 Tbsp

Vanilla extract

1 Tbsp, or orange liqueur

Sliced almonds

2 Tbsp, toasted

Instructions

  1. To make crêpes, beat the milk, eggs, flour, oil, and salt in a medium bowl until smooth; let stand at least 15 minutes.
  2. Spray a crêpe pan or 6-inch nonstick skillet with nonstick spray; heat over medium-high heat until a drop of water sizzles. Pour in 2 tablespoons of the batter and swirl to cover the pan. Cook until the underside is set, about 30 seconds. Flip and cook until lightly browned, about 1 minute longer. Slide the crêpe onto wax paper. Repeat with the remaining batter, making a total of 12 crêpes; stack the crêpes between sheets of wax paper to prevent them from sticking to one another.
  3. To make the ricotta cream, combine the ricotta cheese, confectioners’ sugar, 2 tablespoons of the orange juice, and 1 teaspoon of the orange zest in a small bowl.
  4. Combine the blueberries, raspberries, brown sugar, liqueur or extract, and the remaining 1 tablespoon orange juice and 2 teaspoons orange zest in a large skillet; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 2 minutes. Fold the crêpes into quarters and place in the sauce. Simmer until the crêpes are hot, turning them once in the sauce, about 2 minutes. Serve with the ricotta cream and sprinkle with almonds.

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