Last night’s class featured shrimp and scallop stuffed crepes in a lobster sauce. This morning, having two leftover crepes and some fresh blueberries, I thought I might have a breakfast somewhere in the mix. I scrounged around the fridge and found a bit of ricotta cheese, grabbed an orange and got to work.
Ricotta stuffed crepes with Blueberry and Orange
2 Tbls ricotta cheese
1 tsp sugar
a few gratings of fresh orange zest
a drop of vanilla
2 tsp unsalted butter
1 Tbls sugar
juice of 1/2 orange
1/2 cup or more of fresh blueberries
powdered sugar and more orange zest, for garnish
Mix together the ricotta, 1 tsp sugar, a drop of vanilla and a grating of fresh orange zest. Spread the mixture in the center of the two crepes. Fold each crepe in half, then in half again to form a quarter circle. Set aside.
Melt the 2 tsp butter and the Tbls of sugar in a small non-stick pan until bubbly and brown. Saute the folded crepes in the pan until warmed through and beginning to brown. Remove to a plate and keep warm.
Add the orange juice to the pan and reduce till syrupy. Toss in the blueberries and shake around the pan until the berries are coated with the syrup. When the berries just begin to pop, pour the mixture over the crepes, dust with powdered sugar and add another grating of orange zest.