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Ricotta Crepes with Orange Butter Sauce




Source of Recipe


Western Star E-meals Issue 111


List of Ingredients




2/3 Cup Plain Flour
Pinch of Salt
1 Egg, lightly beaten
1 1/3 Cups Milk
¼ Cup Sultanas
1 Cup Orange Juice, freshly squeezed
200g Ricotta Cheese
3 Tsp Finely Grated Orange Rind
½ Tsp Vanilla Extract
50g Western Star Butter
¼ Cup Castor Sugar
2 Tbsp Grand Marnier or Cointreu liqueur




Recipe



Preheat the oven to 160C.

Sift the flour and salt into a large mixing bowl. Add the egg and the milk gradually, whisking well until all the lumps are gone and the mixture is smooth. Cover with plastic wrap and leave for 30 minutes.

Heat a small non-stick frying pan over medium heat, then add a few tablespoons of crepe mixture, swirling the pan to make a 16cm round. Cook for 1-2 minutes each side before flipping. They should be lightly golden on each side.

Repeat this procedure for all crepes and place each between sheets of greaseproof paper, before placing in the oven until ready.

In bowl, add the sultanas, cover with the orange juice and let them soak for 15 minutes. Drain, and reserve the juice. In another bowl, place the ricotta, rind, vanilla and sultanas and stir well to combine.

Place a large tablespoonful of the mixture at the edge of each crepe and fold in half then in half again. Repeat with all the crepes and then place them into the oven for 10 minutes.

Meanwhile, melt the butter and sugar in a small pan over low heat, add the reserved juice and stir without boiling until the sugar dissolves. Bring to the boil, then reduce the heat and simmer for 10 minutes before stirring in the liqueur.

Serve at once, placing 2 filled crepes on each plate, and then drizzle over the orange butter sauce.