This Orange Maple Ricotta is almost always on the table when we have crepes (which is a lot!). It’s super creamy, a little more filling than plain whipped cream, and goes very well with the somewhat silly amount of Nutella that is usually consumed with crepes in our house.
But hey, the crepes are whole wheat so it all balances out. Right? Right.
These are perfect for weekend breakfast or brunch, but I whip them up on weekdays once in a while too because they really are so easy. I’m always a fan of a good blender recipe and this one does not disappoint. And hey, I know people get nervous about cooking the crepes, but it’s not as hard as it seems. The first one is usually a throw away (read: I eat it standing at the counter) but then it gets easier. Totally worth a try!
- For the ricotta:
- 1 cup ricotta
- 2 Tbsp Greek Yogurt
- Zest of one orange
- 1 Tbsp maple syrup
- Tiny splash vanilla
- For the crepes:
- 2 cups milk
- 6 eggs
- 1 cup flour
- 1 cup whole wheat pastry flour
- 3 Tbsp olive oil
- 1/2 tsp salt
- 1 tsp vanilla
- To make the ricotta whisk together the ricotta, yogurt, orange zest, maple syrup and vanilla. Whisk until smooth.
- To make the crepes add the milk, eggs, flours, olive oil, salt and vanilla to the blender. Blend until smooth.
- Cook the crepes, about 1/3 cup batter per crepe, in a large nonstick skillet in a little dab of butter over medium high heat.
- Serve with the ricotta and maple syrup.
Let me know what you think!