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Crepes with Ricotta
Crespelle Ripiene di Ricotta Dolce
1 ½ cups Ricotta
2 large eggs
4 tablespoons sugar
1 ¾ ounce grated dark chocolate
½ teaspoon orange liqueur
1 recipe Chocolate Sauce
1 recipe Vanilla Sauce
2 ounces toasted almonds (optional)
Creme de Cocoa and Vanilla Sauce
Preheat oven to 400 degrees.
Using a hand blender, mix the ricotta, eggs, sugar, chocolate and orange liqueur together. Chill.
Using a lemon stripper or channel knife* cut the skin of the oranges into 10 4 or 5 inch long strips.
Make the crepes.
Place ¼ cup of the ricotta filling in the center of the crepe. Pull the crepe up into a bundle or hobo's purse. Tie the crepe bundle with the orange rind "string".
Or you can try this alternate roll: Take a finished crepe and spread the Ricotta filling in a circle on the crepe. Fold
three corners to the inside and roll entire crepe into a fourth " fold " - like a rolling a burrito. Place the crepes fold side down on a baking sheet, sprinkle with sugar and bake for 5-8 minutes. If you chose this type of folding you will not need the lemon strips.
Place all of the bundles on a non-stick or greased sheet pan and sprinkle with sugar. Bake bundles for 5-8 minutes or until the sugar is melted and the center mixture is warm.
Drizzle vanilla and chocolate sauce on a plate, place crepe bundle on top.
Optional: Top with toasted almonds.*
Lemon strippers or channel knives can be purchased in any good cookware store. They produce great citrus strips with their stainless steel heads and one notch blades.
To toast any kind of nut right on top of the stove in a non-stick pan. It will only take 2-3 minutes, just keep shaking the pan until nuts turn brown..
©2013 Nick Stellino Productions