Orange-Berry Crêpes with Ricotta Cream
- Total Time
Reminiscent of crêpes suzette, this dish makes an elegant yet substantial brunch.
fat free skim milk1 cup(s)
white all-purpose flour1 cup(s)
canola oil2 tsp
table salt¼ tsp
part-skim ricotta cheese1 cup(s)
powdered sugar2 Tbsp
fresh orange juice3 Tbsp
orange zest3 tsp, grated
fresh blueberries2 cup(s)
packed light brown sugar2 Tbsp
vanilla extract1 Tbsp, or orange liqueur
sliced almonds2 Tbsp, toasted
- To make crêpes, beat the milk, eggs, flour, oil, and salt in a medium bowl until smooth; let stand at least 15 minutes.
- 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.
- 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.
- 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.