- 1 cup plain flour
- zest of one orange
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup less 1 tablespoon water
- 2 teaspoons orange juice
- 2 eggs
- 2 tablespoons melted butter
Sift the flour into a large bowl and add the orange zest and salt. Mix the milk, water and orange juice together in a second bowl. Separate the eggs and add the yolks to the liquid along with the melted butter. Mix well and then slowly add to the dry ingredients. Wisk the batter until completely smooth and then rest in the refrigerator for one hour. Immediately before making into crepes, beat the egg whites until stiff and then gently fold into the mixture.
Place a heavy based pan or large skillet over low-medium heat and spray an even coating of light cooking oil. Using a ladle, add one and a half measures of the batter to the pan and tip the pan to distribute evenly. Cook the crepe for one minute until large bubbles appear and the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for another minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter. Placing sheets of baking paper to separate each pancake makes them easy to handle. Fill with the blackberries and ricotta mixture and roll while tucking in one side to prevent leakage.
- 1 cup ricotta cheese
- 1 egg
- 1/3 cup icing sugar
- Finely grated zest of 1 lemon
- 2 teaspoons lemon juice
- 1 tablespoon butter
- 1 cup fresh blackberries or other preferred berries
Place the ricotta and egg in a small pot and beat with a wooden spatula. Add the icing sugar, lemon zest, juice and butter and heat on low temperature. Simmer for 5 minutes then add the fruit and simmer for another 3 minutes.