Quick & Easy

Crepe triangles with ricotta and caramelised oranges

If you thought crepes are best served with cream and chocolate sauce, think again. The combination of sweetened ricotta, caramelised oranges and passionfruit will knock your socks off.
cheese-filled crepe triangles with caramelised oranges


Caramelised oranges


Crepe triangles with ricotta and caramelised oranges

1.Place cheese in muslin-lined strainer or colander set over large bowl. Cover then weight cheese with an upright saucer topped with a heavy can. Drain overnight in refrigerator; discard liquid.
2.Mix drained cheese in medium bowl with sugar, juice and cinnamon, cover; refrigerate until required.
3.Combine flour and extra sugar in medium bowl; gradually whisk in combined egg, milk and oil until batter is smooth. Strain into large jug, cover; refrigerate 30 minutes.
4.Meanwhile, make caramelised oranges.
5.Pour 2 tablespoons of the batter into heated lightly greased 18cm non-stick frying pan; cook crepe until browned lightly both sides. Repeat process with remaining batter; you will have 12 crepes.
6.Spoon equal amounts of the cheese mixture onto a quarter section of each crepe; fold crepe in half over filling and then in half again to enclose filling and form triangular parcels. Divide filled crepes among serving plates; top with equal amounts of caramelised oranges and mint.

Caramalised oranges

7.Remove peel and pith from oranges over small bowl to save juice; slice oranges thinly.
8.Stir the water and sugar in medium saucepan, without boiling, until sugar dissolves; bring to a boil.
9.Boil, uncovered, without stirring, about 5 minutes or until mixture begins to brown. Add passionfruit, lemon juice and reserved orange juice; cook, stirring occasionally, until any pieces of toffee dissolve.
10.Cool 10 minutes; stir in orange slices.

You need one lemon, four passionfruit and about six small oranges for this recipe.


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