Even though the weather isn’t cooperating very well, we are doing our best to channel a little bit of spring indoors.
With weather like this last week…
…which our pup thought was the best thing ever, and snow in the forecast for the next three days, we are keeping it sunny and fresh inside while still enjoying sipping a hot latte in front of the fireplace. With some blood oranges on hand, I decided to make crepes for breakfast. The tart citrus sauce and the creamy filling were just the right touch to get our day off to a bright and fresh start.
2 large eggs
1 cup milk
1/2 cup water
1/2 teaspoon grated orange rind
1 cup flour
1/4 teaspoon salt
1/2 teaspoon vanilla
3 tablespoons melted butter
Butter, for coating the pan
In a blender, combine all of the ingredients and blend on high until completely smooth. Place the batter in the refrigerator for 1 hour and up to 24 hours.
Using a non-stick crepe pan or skillet (I use a 6” skillet), coat pan with butter and pour 1/4 cup of the batter into the center of the pan and swirl quickly to spread evenly. Cook for a minute or so until the edges of the crepe begin to brown and become dry. Flip the crepe and cook for 30 seconds to a minute longer and then place on it on a plate. Either cover the crepes with a piece of foil or keep warm in the oven.
For the filling:
2 cups whole milk ricotta cheese (or for a real treat use mascarpone cheese)
2 tablespoons sugar
Mix the ricotta with the sugar and set aside.
For the sauce:
1 1/2 cups freshly squeezed orange juice from blood oranges or any other kind of orange
2 tablespoons sugar
1 teaspoon grated orange zest
2 tablespoons Grand Marnier
1 teaspoon butter
1 teaspoon honey
2 blood oranges, peeled, sectioned and cut into small pieces
Place all of the ingredients except the orange bits, into a small saucepan. Bring to a boil and then lower heat and simmer for 10 minutes to reduce the liquid.
Fold warm crepes into quarters. Place a spoonful of the ricotta mixture into the open end of the crepe. Arrange the orange bits over the crepes and spoon the sauce over the top. Sprinkle with confectioner’s sugar if desired.
Makes approximately 12 crepes.
Note: Crepes freeze well so if you are not using all of them, stack them with a piece of parchment or waxed paper between them and place in an airtight container or plastic bag. They will last for a month or so in the freezer.