Crêpes with orange-ricotta cream

Name: Crêpes with orange-ricotta cream
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 2 Oranges, thereof 1 organic; 2 TABLESPOONS + 75 g sugar; 300 g Ricotta; 1 Gespreide eetlepel sauspoeder "vanillesmaak" (zonder te koken); 60 g Flour; 150 ml Milk; 1 TABLESPOON Oil; 1 egg (size M); 10 g clarified butter

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

2 Oranges, thereof 1 organic
2 TABLESPOONS + 75 g sugar
300 g Ricotta
1 Gespreide eetlepel sauspoeder "vanillesmaak" (zonder te koken)
60 g Flour
150 ml Milk
1 TABLESPOON Oil
1 egg (size M)
10 g clarified butter

Directions

1
Wash the organic orange and peel half of the peel thinly with a peeler. Bring the peel, 2 tbsp. sugar and 50 ml water to the boil and simmer gently for about 10 minutes. Remove the peel and cut into thin strips.
2
Chop 1/3 of the strips very finely.
3
Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins. Drain orange fillets well.
4
Cut half of the fillets into small pieces.
5
Whip the ricotta and 75 g sugar for 3-4 minutes with the whisk of the hand mixer. Stir in the sauce powder and chopped orange peel. Finally, fold in orange fillet pieces and chill the cream for about 1 hour.
6
Mix flour and milk to a smooth dough. Stir in oil and egg, let dough swell for about 30 minutes. Heat up the clarified butter in portions in a pan (approx. 22 cm Ø). Bake 4 crêpes from the dough.
7
Let the crêpes cool down.
8
Spread the crêpes with ricotta cream, roll them up and refrigerate for about 1 hour. Cut crêpe rolls into 4 pieces each and decorate with orange fillets and strips.