Orange Ricotta Crepes

Ingredients

Serves 4

• 1 cup all-purpose flour
• 1 tablespoon sugar
• ¼ teaspoon salt
• 3 large eggs
• ¾ cup milk
• ½ cup + 1 tablespoon Natalie's Orange Juice
• 2 tablespoons melted butter (plus extra for cooking)
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 cup ricotta cheese
• 2 tablespoons powdered sugar
  
• 1 teaspoon orange zest
• ½ teaspoon vanilla extract
• Powdered sugar for topping
• Extra orange zest for topping

Instructions

1. Add the flour, sugar, salt, eggs, milk, ½ cup orange juice, melted butter, vanilla, and orange zest to a blender. Blend until smooth then let the batter rest for 10–15 minutes.
2. In a small bowl, whisk together the ricotta, powdered sugar, 1 tablespoon orange juice, orange zest, and vanilla.
3. Heat a nonstick skillet or crêpe pan over medium heat and lightly butter it. Pour ¼ cup of batter into the pan then swirl the pan to evenly coat the surface. Cook for 1-2 minutes or until the edges start to lift. Flip and cook for another 20-30 seconds.
4. Remove and stack finished crepes on a plate covering them with a paper towel.
5. When ready to serve, place a few tablespoons of the filling in the middle of each crepe then fold in halves or quarters.
6. Top with powdered sugar and extra orange zest.