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4 Servings
Collection: Breakfast
Recipe By: Alanna Taylor-Tobin {The Bojon Gourmet} (crèpes adapted from Good to the Grain by Kim Boyce)
Ricotta Crèpes with Whipped Ricotta, Citrus, Honey, and Mint
Ingredients
- Crepes:
- ⅓ cup (1.25 ounces / 35 grams) GF oat flour
- ⅓ cup (1.5 ounces / 45 grams) millet flour
- ⅓ cup (1.75 ounces / 50 grams) sweet white rice flour
- ¾ teaspoon fine sea or kosher salt
- 2 large eggs
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 tablespoon honey
- 1 cup (8 ounces / 235 ml) whole milk (more as needed)
- 1 cup (8 ounces / 235 ml) whole milk ricotta
- ghee or butter, for cooking the crèpes
- Ricotta Whipped Cream:
- ½ cup (4 ounces / 120 ml) heavy cream
- ½ cup (4 ounces / 120 ml) whole milk ricotta
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- Toppings:
- 2 Cara Cara (or navel) oranges
- 2 blood oranges
- 4 small tangerines
- 8 small kumquats
- a handful of small, pretty mint leaves
- a few tablespoons honey, for drizzling
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