Ricotta-Stuffed Crepes with Orange Sauce
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1 egg
- 2 tbsp sugar
- 1 tsp (5 ml) vanilla extract
- 1 cup (150 g) unbleached all-purpose flour
- 1 1/2 cups (375 ml) milk
- Butter, for cooking
- 1 container (475 g) ricotta cheese
- 1/4 cup (55 g) sugar
- 1 tsp (5 ml) vanilla extract
- 1 orange, zest finely grated
- 1/2 cup (125 ml) whipped cream (optional)
- 3 navel oranges, peels and pith removed and cut into segments (see note)
- 2 tbsp cornstarch
- 1 cup (250 ml) orange juice
- 2 tbsp sugar
- 6 tbsp (90 ml) Grand Marnier or other orange liqueur
Instructions
- In a bowl, beat the egg with the sugar and vanilla. Add the flour alternating with the milk, whisking until smooth.
- Preheat a 7-inch (18 cm) non-stick skillet over medium heat. When the skillet is hot, brush with butter.
- For each crepe, pour about ¼ cup (60 ml) into the centre of the skillet and tilt to spread evenly over the entire bottom of the skillet. When the edge of the crepe easily peels off and begins to brown, after about 1 minute, flip the crepe with a spatula. Continue cooking for 30 seconds and remove the crepe from the skillet. Set aside on a plate. Cover with foil so the crepes don’t dry out.
Featured in the book Ma cuisine week-end Book (French Version)