This is a great time to spend a little more effort than usual for your loved ones, or friends and family. The fall holidays are MAJOR cooking events with 14-pound turkeys, giant cooked hams, dozens of side dishes and desserts that take hours, even days to prepare. So now that the holidays are in our rearview mirror, let’s think about something easy, delicious and romantic for this upcoming Valentine’s Day week!
This recipe that I will be making this month (at least once) is a delicate crepe filled with ricotta and mascarpone, complemented by hints of lemon and orange, with a beautiful red raspberry sauce that is perfect for Valentine’s Day- topped with edible flowers. This is a fantastic starter for a romantic dinner or even better, a wonderful warm surprise in the morning with mimosas.!
Ricotta Filled Crepes with Orange Zest and Raspberry Sauce – Makes 6 Crepes
Ingredients
CREPES
½ cup all-purpose flour
Pinch of kosher salt
¼ cup almond milk
3 tablespoons water
1 egg
2 tablespoons unsalted butter (plus a little for melting)
Preheat oven to 350⁰F.
In a medium-sized bowl, whisk together the flour and salt. Continue to whisk as you add almond milk, water and egg. Heat a large non-stick pan and place a pat of butter to melt. Pour 2 tablespoons of batter in the middle of the pan and swirl until you have a thin circular pancake. Flip after 30 seconds. Should be lightly brown on each side and very soft. Repeat for remaining 5 pancakes. Set aside.
Ingredients
FILLING
½ cup ricotta cheese
½ cup mascarpone cheese
1 naval orange, juiced and zested
1 teaspoon lemon juice
¼ teaspoon cinnamon
¼ teaspoon kosher salt
For the filling, combine all the ingredients in a medium-sized bowl and mix together.
SAUCE
½ pint fresh raspberries
3 tablespoons honey
½ of the juice of orange
Place raspberries, honey and orange juice in a small pot over a medium heat. Stir as the mixture comes to a simmer. Let cool slightly before serving.
Edible flowers
Non-stick spray
PLATING
Place a spoonful of filling on each crepe and gently roll. Spray bottom of baking dish with non-stick spray and place crepes, seam side down and fit all six crepes snuggly together. Brush with remaining melted butter and place in oven for 8-10 minutes to warm the filling. Spoon the sauce over the crepes just before serving. Garnish with edible flowers.
Michael Love is the Executive Chef for both Epicure locations in South Florida and is the author of “The Salvage Chef Cookbook” (Skyhorse Press, November 2014). Like him on Facebook (MiamiChefMichael) and follow on Instagram & Twitter @lovecancook.
