Orange Creamsicle Crepes

Crepes with powdered sugar and strawberries

Indulge in the vibrant and zesty flavors of Branch and Vines' Orange Creamsicle Crepes, a perfect blend of gourmet delight and nostalgic sweetness. Crafted with the finest ingredients, including our signature Blood Orange Olive Oil and a hint of Vanilla Balsamic Vinegar, this recipe promises a tantalizing culinary experience that will transport your taste buds to a world of decadent desserts.


Our Orange Creamsicle Crepes offer a blissful escape into citrus-infused sweetness, making them an absolute favorite for Sunday brunch. Each crepe is lovingly imbued with the distinct, aromatic zest of our Blood Orange Olive Oil, transforming an ordinary morning into a special occasion. The fusion of creamy filling and fresh, vibrant flavors not only satisfies the palate but also revives the spirit. It’s a recipe that brings family and friends together, inspiring laughter and conversation around the breakfast table. Whether it’s a lazy Sunday morning or a celebratory brunch, these crepes turn any gathering into a joyous feast!

Prep time

10 min

Cook time

5 min

Servings

4 pers

Category

Breakfast

Ingredients for crepes

Ingredients for Filling

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

Directions

Making the Crepes

Step 1

In a blender combine eggs, milk, flour salt, and Olive Oil. Process until smooth.

Step 2

Cover and refrigerate for an hour.

Step 3

Heat a skillet over medium-high heat and brush with Butter Infused Olive Oil.

Step 4

Pour ¼ cup of batter into pan tilting to completely coat the surface of the pan. Cook 2-5 minutes, turning once, until golden brown.

Step 5

Repeat with the remaining batter.

Making the filling

Step 1

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

Step 2

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

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