Orange Creamsicle Crepes
- 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.