1 cup of ricotta
1 cup of sour cream
1 tablespoon of sugar
3/4 teaspoon of salt
1 tablespoon of orange zest
3 tablespoons of freshly squeezed orange juice
4 well-beaten eggs
1 cup of all-purpose flour, sifted
1 cup of ricotta
1 cup of sour cream
1 tablespoon of sugar
3/4 teaspoon of salt
1 tablespoon of orange zest
3 tablespoons of freshly squeezed orange juice
4 well-beaten eggs
1 cup of all-purpose flour, sifted
"Beat the ricotta with a mixer or pass it through a fine-mesh sieve"
"Add the sour cream, sugar, salt, orange zest, and orange juice, mixing everything very well"
"Add the 4 well-beaten eggs and flour, beating until the batter is smooth"
"Heat a lightly buttered skillet over medium heat"
"Pour in the batter, about 1/4 cup at a time, into the skillet"
"Tilt the skillet to form crepes approximately 15 cm in diameter"
"Cook for 1-2 minutes on each side"
"Roll up while still warm"
"Arrange on an oval platter or individual plates"
"Serve with orange syrup, made by combining 1/2 cup of honey, 1/3 cup of melted butter or margarine, 1/4 teaspoon of cinnamon, 2 tablespoons of orange zest, and 2 tablespoons of freshly squeezed orange juice in a saucepan
Heat over medium heat, stirring until the butter is melted"
"The crepes can be made ahead, simply reheating them in a moderate oven for 5-8 minutes before serving"
