Brunch of Cheese Filled Crepes with Caramelised Oranges

Posted 2016-11-26 by finy ⇒ follow

Number 12 in my brunch recipes, this one requires slightly more work than most of my others.

It is, however, well worth the extra effort as the flavours of the caramelised orange, ricotta and crepes is delicious!

Preparation Time: 10 minutes plus 30 minutes standing time
Cooking Time: 20 minutes
Makes: 8 crepes

Ingredients
For the crepes
150 g ricotta cheese
1 tsp caster sugar
1 tsp lemon juice
Bit of cinnamon
55 g plain flour
Small egg
½ tbsp extra sugar
115 ml lo fat milk

For the oranges
1 - 2 oranges
30 ml water
25 g sugar
40 ml passionfruit pulp
½ tbsp lemon juice

Method
For the crepes

Drain all the water from the ricotta - you can use cheese cloth but I just pressed down on the tub with the lid and squeezed quite a lot of liquid out.

Mix the ricotta with the sugar, lemon juice and cinnamon.

Cover and put in the fridge until needed.

Mix the flour and extra sugar and slowly add the egg, milk and oil until the mixture is smooth.

Mine was not real smooth, and if this bothers you, just strain it. Cover it and put in the fridge for 30 minutes and meanwhile make the caramelised oranges.

After one hour heat a frypan and add a bit of butter. Pour in about 2 tbsp of the batter and make sure the crepe is thin and not thick like a pancake.

Cook for a few minutes till browned lightly and turn over and cook the other side.

Do this with all the crepes, and while one was cooking I put the cheese on a quarter of the cooked one.

Fold it over once in half, and then fold again into quarters, thus enclosing the filling.

Top with the caramelised oranges, and serve.

For the oranges

Take of the peel and pith from the orange and do this over a bowl to save any juice. Slice the oranges thinly.

Stir the sugar and water in a small pan without boiling, until the sugar dissolves. Boil without stirring for about 5 - 8 minutes or until mixture begins to turn brown.

Add the passionfruit pulp, lemon juice and if you have any orange juice from when you peeled the oranges.

Cook, stirring occasionally for a few more minutes, and then let cool for about 10 minutes.

Stir in the orange slices.

Can be heated the next few days if any are left over.