For crêpes:
- 1/3 cup (1.25 oz / 35 g) Oat flourgluten-free
- 1/3 cup (1.5 oz / 45 g) Millet flour
- 1/3 cup (1.75 oz / 50 g) Sweet rice flour
- 3/4 tsp Sea saltfine or kosher salt
- 2 Large eggs
- 2 tbsp Unsalted buttermelted and slightly cooled
- 1 tbsp Honey
- 1 cup (8 oz / 235 ml) Whole milkmore as needed , divided
- 1 cup (8 oz / 235 ml) Ricotta cheesewhole-milk
- Gheeor butter, for cooking the crèpes
For whipped ricotta cream:
- 1/2 cup (4 oz / 120 ml) Heavy cream
- 1/2 cup (4 oz / 120 ml) Ricotta cheesewhole-milk
- 1 tbsp Honey
- 1/2 tsp Vanilla extract
For topping:
- 2 Orangescara cara or navel
- 2 Blood orange
- 4 Tangerinessmall
- handful Fresh mintleaves
For drizzling:
- few tbsp Honey
Gluten-Free Ricotta Crêpes
Make these Gluten-Free Ricotta Crêpes and serve them with sweet whipped ricotta cream, citrus and honey for an elegant spring brunch. The ricotta cheese does double duty here: it gives the batter a slightly nubby texture with a bit of oomph and makes a fancy topping for crêpes. These crêpes are tender and lacy, with a burst of flavor from a medley of citrus fruits and honey. Perfect for Easter brunch and Mother’s Day!
Plan ahead: Once the batter is made, it could be refrigerated overnight. If chilled, bring the batter back to room temperature and give it a good stir before cooking. Well-wrapped and placed in a ziplock plastic bag, the crêpes can be stored in the refrigerator for up to two days and in the freezer for a few months. Reheat in a low oven or in a microwave before serving.
To make the Gluten-Free Ricotta Crêpes, you will need the following ingredients:
Steps to make Gluten-Free Ricotta Crêpes
1 | Combine dry ingredients | 1 |
In a large bowl, whisk together ⅓ cup oat flour, ⅓ cup millet flour and ⅓ cup sweet rice flour, and ¾ teaspoon fine sea salt. | ||
2 | Add wet ingredients | 2 |
Add 2 large eggs, 2 tablespoons melted butter, 1 tablespoon honey, and ¼ cup milk and whisk to form a smooth and thick batter. | ||
3 | Add remaining milk and ricotta | 2 |
Gradually whisk in the remaining milk, then add 1 cup ricotta. If the batter is too thick, add a tablespoon or two milk to thin it. | ||
4 | Cook crepes | 25 |
Heat an 8-inch crêpe pan or a nonstick skillet over medium heat. Add a small pat of ghee or butter to the pan and use a scrunched-up paper towel to help coat the pan evenly. Once the pan is hot, pour ⅓ cup batter onto the pan and swirl to spread evenly. Cook the crêpe until the edges are golden and the top is fairly dry, about 2 minutes. Flip the crêpe over and cook for about 1 minute on the other side until cooked through. Repeat with the remaining batter. Adjust the heat under the pan as needed. | ||
5 | Keep warm | |
Fold the cooked crêpes into quarters and slide them onto a covered plate to keep warm. | ||
6 | Make whipped ricotta cream | 2 |
In the meantime, make the whipped ricotta cream: In the bowl of a stand mixer fitted with the whip attachment, combine ½ cup heavy cream, ½ cup ricotta, 1 tablespoon honey, and ½ teaspoon vanilla extract. Whip on medium-high speed until the mixture forms soft peaks. Cover and refrigerate until needed. | ||
7 | Prepare citrus | 5 |
On a cutting board, cut the ends off of an orange. Place the orange cut-side down on the cutting board. Starting from the top, use a sharp chef’s or serrated knife to follow the curve of the fruit to cut away the peel and pith. Turn the orange on its side and cut it into thin rounds. Remove any seeds. Repeat with the remaining oranges and tangerines. | ||
8 | Serve | |
Just before serving, re-warm the cooked crêpes in the hot pan and place two on each of the four plates. Divide the citrus rounds over the crèpes and sprinkle with mint leaves. Spoon the whipped ricotta cream to the side of each crèpe and drizzle with honey. Serve right away! | ||
Recipe Reviews
These are perfectly tender and lacy crêpes!
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