ORANGE CREAMSICLE CREPES
Crepes
2 eggs
1 cup of milk
1 ½ teaspoon of Whole Fruit Infused Blood Orange Olive Oil
2/3 cup of all-purpose flour
Butter Infused Olive Oil to coat skillet
In a blender combine eggs, milk, flour salt and Mandarin Olive Oil. Process until smooth. Cover and refrigerate for an hour.
Heat a skillet over medium- high heat and brush with Butter Infused Olive Oil. Pour ¼ cup of crepe into pan tilting to completely coat the surface of pan. Cook 2-5 minutes, turning once, until golden brown. Repeat with remaining batter.
Filling
8 oz. ricotta cheese or cream cheese
1/4 cup powdered sugar
1 tsp Cara Cara Orange-Vanilla Balsamic Vinegar
(optional – orange zest)
2-4 tbsp heavy cream
Whip all of the above ingredients together in a mixer until smooth and creamy. If using cream cheese, whip this first until creamy and then add the other ingredients
Spoon about 2 Tbsp of the filling into one of the “corners” of the crepes and fold into ¼’s
Arrange on plate and sprinkle with mixed berries and powdered sugar to serve.
