Orange Creamsicle Crepes

Orange Creamsicle Crepes

  • 2 eggs

  • 1 cup of milk
  • 1 ½ teaspoon of Blood Orange Olive Oil
  • 2/3 cup of all-purpose flour


In a blender combine eggs, milk, flour salt, and Olive Oil. Process until smooth. Cover and refrigerate for an hour. Heat a skillet over medium-high heat and brush with Butter Infused Olive Oil. Pour ¼ cup of crepe into pan tilting to completely coat the surface of the pan. Cook 2-5 minutes, turning once, until golden brown.

Repeat with the remaining batter.




  • 8 oz. ricotta cheese or cream cheese
  • 1/4 cup powdered sugar
  • 1 tsp Vanilla Balsamic Vinegar
  • (optional – orange zest)
  • 2-4 tbsp. heavy cream


For the filling, whip all of the above ingredients together in a mixer until smooth and creamy.  If using cream cheese, whip this first until creamy and then add the other ingredients.

Spoon about 2 Tbsp. of the filling into one of the “corners” of the crepes and fold into ¼’s. Arrange on a plate and sprinkle with mixed berries and powdered sugar to serve.

Serves 4