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Honey ricotta crepes with orange sauce
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ingredients:
  • 115g (3/4 cup) plain flour
  • 2 egg whites
  • 185ml (3/4 cup) reduced-fat milk
  • 200g reduced-fat ricotta
  • 28.60 gm honey
  • 4 oranges
  • 1 vanilla bean, split
  • 20.00 gm reduced-fat dairy spread (Devondale brand), melted
Instructions:
  • Sift flour into a bowl and make a well in the center. In a jug, whisk together the egg, egg whites, and milk. Pour 2-3 tablespoons of the milk mixture into the flour and gradually mix with a wooden spoon. Slowly add the rest of the milk and whisk until smooth. Cover the batter with plastic wrap and let it rest for 20 minutes.
  • Mix creamy ricotta cheese with sweet honey in a bowl and chill in the fridge.
  • Zest one orange with a zester and place in a saucepan. Peel another orange, remove the pith, segment it with a sharp knife, and place the segments in a bowl. Juice the rest of the oranges and pour the juice into the saucepan. Add the vanilla bean, bring to a simmer over medium heat, then reduce the heat to low. Cook uncovered for 5 minutes. Finally, add the orange segments and set aside.
  • Spread a thin layer of spread in a 14cm non-stick frying pan over medium-high heat. Pour 2 tablespoons of batter into the pan, swirling to coat the base evenly. Cook on medium heat for 1 minute until golden, then flip and cook for 30 seconds until done. Place on a plate, cover with a tea towel to keep warm. Repeat with remaining batter, greasing the pan as needed to make a total of 12 crepes.
  • Place the golden-brown crepes with ricotta filling facing up, roll them, and put 3 crepes in each dish. Drizzle with orange sauce and serve promptly.

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