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Ricotta Crepes with Lillet Kumquat Compote
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Orange Ricotta Crepes & Kumquat Compote

Course: Dessert
Author: Susan Pridmore

Ingredients

Orange Crepes

Ricotta Filling

  • cup ricotta cheese well drained
  • ¼ cup softened cream cheese or mascarpone cheese
  • 1 tablespoon agave nectar
  • teaspoon vanilla extract
  • Pinch salt
  • Zest of half of an orange

Lillet Kumquat Compote:

  • 2 cups Lillet
  • cup honey
  • 2 tablespoons agave nectar
  • 2 tablespoons candied ginger minced
  • seeds from 6 cardamom pods crushed with a mortar and pestle
  • 1 cinnamon stick
  • pinch salt
  • 10 ounces kumquats thinly sliced and seeded

Instructions

Orange Crepes

  • Using either a blender or whisk, combine the flour, sugar and salt. Add the egg; if using a whisk, make a well and place the egg in it. Whisk the egg and flour mixture together.
  • Add half of the milk and mix / whisk until a thick batter forms. Add the remaining milk, the warm water, zest, and vanilla extract. Mix / whisk until the batter is completely smooth. Mix / whisk in the melted butter.
  • Cover and refrigerate at least 1 hour, preferably longer (up to 24 hours).
  • Remove from the refrigerator, and whisk the batter if it has separated. Heat a non-stick pan with sloping sides over medium heat. Coat the pan lightly with butter or with a paper towel dipped lightly in oil.
  • When the pan is hot, pour in a small amount of batter using a measuring cup or ladle. Use ⅛ cup of batter for a 6 - 7” pan or ¼ cup of batter for a 9 – 10” pan. Immediately start to tilt the pan to allow the batter to cover the bottom of the pan evenly in a thin layer.
  • Cook for about 1 minute, or until the crêpe bottom turns a golden brown. Flip and cook for another 30 seconds, until the crêpe is golden on the second side.
  • Remove the crêpe from the pan to a plate. If stacking crepes for longer than an hour, interleave crepes with parchment or wax paper, slip into a ziplok and refrigerate. Crepes also freeze great!
  • Lay a crêpe out and spoon 1 ½ tablespoons Ricotta Filling (recipe below) into the middle, molding it into a flat square. Fold the right side of the crêpe over the filling; fold the left side over the filling, laying it on top of the first side that was folded over. Fold up the bottom, and the top down, forming a little packet. Repeat for the rest. Place on plates and spoon the Lillet Kumquat Compote (recipe below) over the little crêpe packets / pillows.
  • Take a sip of Lillet. And then another. And try to say Lillet Kumquat Compote fast 3 times in a row....Kidding :-) If you can do it even once, you're a better woman than I will ever be.

Ricotta Filling

  • Mix all of the ingredients together in a small bowl.

Lillet Kumquat Compote

  • Combine the remaining ingredients except the kumquats together in a small saucepan, and bring to a simmer.
  • Add the sliced kumquats and continue to simmer for 30 minutes, or until the kumquats are softened translucent.
  • Allow to cool slightly before spooning over the crepes.