So I made these crepes.
As far as I know, they are not Central American.
I’d like to be able to tell you that the citrus was inspired by that area because citrus is a big deal there (which, I guess it is, kind of).
I’d like to be able to tell you that the crepes were inspired by that area because of the colonization of that region by the French (while they hung around in the Caribbean, here…not so much).
The truth is, sometimes I make something that I think is wonderful, and I want to share it with you.
To set the scene, it was one of those days where I was so over thinking about what to have for dinner, and I’d exhausted the Central American stores in my fridge. In a very adult move (in my opinion), on this particular day, I felt like perhaps a meal of guacamole and chips was not the best dinner choice (sometimes though, it most certainly is). Lo and behold this recipe popped into my consciousness (and Bloglovin’ feed) and dinner was saved.
Breakfast for dinner isn’t even a question in my house- it’s an inevitability. I much prefer to “eat like a king” at lunch, so often times dinner is more pauper fare than prince. These crepes, made light by fresh blueberries, bright with homemade orange curd and substantial with ricotta, came at the most perfect time.
Honestly, I don’t know why crepes don’t appear on my table more. They were such a mainstay on the breakfast table growing up. And I make pancakes every Sunday. Why don’t I ever make crepes?
Nope, no idea.
So, confession. The orange curd.
I used orange juice to make it. Like, the bottled kind. Now, to you curd purists, I’m sorry, but I needed to get this done fast-ish, and I had orange juice. And no oranges. Sacrifices were made.
This orange curd was very good but I’m pretty sure fresh squeezed with some fresh zest would have been better, but ya know? Sometimes very good is good enough. Such is life. It’s semi-homemade shortcut didn’t keep me from eating it with a spoon.
Also, taking a page out of The Bojon Gourmet’s recipe, I tweaked her gluten-free mix with one of my own. However, I think this will work with all-purpose if you just use substitute the flour amounts 1:1. This is a guess. If you aren’t into guessing games, the orange curd/ricotta/blueberry combo would be just as beautiful with either my French or Hungarian crepe recipe.
Also, because the curd is sweet, I opted to just fill it with the ricotta straight up. If you want more sweet than I did, I’d recommend adding some sugar and vanilla. It’d no doubt be great.
Breakfast, brunch, lunch, dinner, snack or dessert, this will certainly do the trick.
- 1/3 cup oat flour
- 1/3 cup millet flour
- 1/3 cup potato starch
- ½ tsp salt
- 2 large eggs
- 1 TB agave
- 1 cup almond milk (or any other dairy or non-dairy milk)
- 1 cup part-skim ricotta
- Melted coconut oil, for the pan
- 4 large egg yolks
- 2 whole large eggs
- ½ cup sugar
- ½ store bought orange juice
- 4 TB butter, unsalted
- 1 cup ricotta, to serve
- In a large bowl, whisk together the dry ingredients. In another large liquid measuring cup (or another bowl), add the eggs, milk, ricotta and agave.
- Gradually add the wet ingredients to the dry and mix until you have a smooth batter. If it’s too thick, you may need to add more milk (you may not know this until you make your first test crepe).
- Heat an 8” skillet over medium heat. Using a pastry brush or paper towel, coat it with the coconut oil, just enough to make sure it won’t stick. When the pan is hot, with the pan in your right hand (if you’re left handed) pour ¼ cup of the batter onto the left side of the pan and tilt the pan to the right, spreading the batter in a thin, even layer, coating the bottom of the pan (was that confusing? Perhaps one day I’ll have demo videos. Today is not that day).
- Put the pan back on the flame and let the crepe cook about 2 minutes until you can see the edges are getting golden. Using a thin metal spatula, carefully grasp an edge, slide the spatula under, and flip it over. Cook about 1 minute on the second side. Remove from heat and repeat with the remaining batter.
- Heat the yolks, juice, eggs and sugar over medium-low heat until it coats the back of a spoon, stirring not often, but a little more than occasionally. Stir in the butter while still hot, and let cook to thicken.
- To serve, slather the curd on the bottom of each crepe. Top with ricotta and berries and roll it up like a burrito. Or yoga mat. Or carpet. Or…you know how to roll things.
- If you end up making this with fresh squeezed juice, you may need more sugar, so sweeten to taste. Also, add the zest of 1 medium orange.