Clementine Ricotta Crepes with Honey-Clementine Sauce

Eliza Adam

Serving Size: Serves 4

Ricotta cream cheese fills these warm sweet crepes for a delicious winter dessert or a chilly morning breakfast.

Ingredients

Crepe

  • 2 large eggs
  • 1 C milk
  • 1⁄3 C water
  • 2 T unsalted butter
  • 1 C all-purpose flour
  • 2 T sugar
  • 1⁄8 t. salt
  • 1 T orange liqueur
  • 1 t. vanilla extract

Filling

  • 1 C ricotta cheese
  • 2 oz. cream cheese, at room temperature
  • 2 T sugar
  • Zest of 1 Clementine
  • Sauce ingredients
  • 6 Clementines
  • ¼ C honey
  • ½ cinnamon stick
  • Canola oil

Preparation

  1. Make the crepes: In a medium bowl, beat eggs, milk, and water with electric mixer. Add the next six ingredients to the bowl and beat well until blended. Let stand for one hour or longer.
  2. Preheat the oven to 375°. Heat an 8″ crepe pan or nonstick skillet over moderate heat. With a paper towel, rub the pan with canola oil. Pour in 2-3 T of batter and quickly lift the pan off the burner, tilting it to cover the bottom of the pan evenly with batter. Cook the crepe until the top is dry and the edge begins to turn brown, about 1 minute. Turn with a rubber spatula and cook the second side until lightly browned, about 30 seconds. Remove from pan, repeat with the remaining batter, rubbing the pan with oil as needed. Stack crepes on a plate between parchment paper to prevent sticking. You should have about 14 crepes.
  3. Make the ricotta filling: Beat together ricotta cheese, cream cheese, sugar, and zest in a bowl until smooth. Lightly oil a large rimmed baking sheet. Lay a crepe on a work surface and spoon 1 T of the ricotta filling in the center. Fold the crepe in half and then in half again to form a triangle; press to flatten slightly. Transfer the filled crepe to the baking sheet. Repeat with the remaining crepes and filling. Bake for about 5 minutes, until the crepes are crisp around the edges and the ricotta is warm.
  4. Make the sauce: Peel and remove white pith from Clementines. With a sharp knife, slice into rounds about ¼” thick. Combine with honey and cinnamon and place in a medium saucepan over medium heat. Let it boil and then simmer until the syrup is thick. Place three crepes on each serving plate.