Crepes with Whipped Orange Ricotta & Fresh Strawberry Sauce
  • For the Crepes:
  • 1½ cups flour
  • 2 eggs
  • ⅛ tsp baking soda
  • 2½ cups milk
  • 2 Tbsp powdered sugar
  • For the Strawberry Sauce
  • 1 lb strawberries, chopped
  • ¼ cup water
  • ¼ cup sugar
  • For the Sweet Orange Ricotta:
  • 8 oz ricotta
  • zest from 1 orange
  • 2 Tbsp fresh squeezed orange juice
  • 2 Tbsp powdered sugar
  1. Mix all the ingredients for the crepe batter together. Whisk until well combined and smooth.
  2. In a small pot, over medium low heat, add the strawberries, water and sugar.
  3. Cook the strawberries down until the mixture has thickened to a loose jam.
  4. In a small bowl, using a hand mixer, whip together the ricotta, orange zest, orange juice and powdered sugar.
  5. To cook the crepes, warm a large non stick pan over medium low heat. Spray with non stick spray and pour about ⅓ cup of the batter to the center of the pan. Immediately rotate the pan until the batter is spread out thin and evenly.
  6. They cook quickly. Once very lightly browned flip the crepe over using a flexible spatula and cook on the other side again until just lightly golden.
  7. Place the crepe on a plate and cover with foil as you continue cooking the remaining crepes to keep them warm. Be sure to spray between each crepe to prevent sticking.
  8. To serve, lay a crepe out, smear a thin layer of ricotta on top. Fold in half twice to get a triangular shape or you can just roll up the crepe. Top with some of the warm strawberry sauce.
Recipe by LeMoine Family Kitchen at