Orange Ricotta Pillows with Lillet Kumquat Compote
MAKES
8 crepe shells; filling and compote for 4
Ingredients
1 cup
(4.5 ounces) all-purpose flour
1/4 cup
sugar
1 pinch
salt
1
large egg
3/4 cup
milk
1/3 cup
warm water
1 teaspoon
orange zest
1/4 teaspoon
vanilla extract
2 tablespoons
melted butter
2/3 cup
ricotta cheese, well drained
1/4 cup
softened cream cheese or mascarpone cheese
1 tablespoon
agave nectar
1/8 teaspoon
vanilla extract
1 pinch
salt
Zest of half of an orange
2 cups
Lillet
2/3 cup
honey
2 tablespoons
agave nectar
2 tablespoons
candied ginger, minced
seeds from 6 cardamom pods, crushed with a mortar and pestle
1
cinnamon stick
1 pinch
salt
10 ounces
kumquats, thinly sliced and seeded
Ingredients
- Using either a blender or whisk, combine the flour, sugar and salt. Add the egg; if using a whisk, make a well and place the egg in it. Whisk the egg and flour mixture together.
- Add half of the milk and mix / whisk until a thick batter forms. Add the remaining milk, the warm water, zest, and vanilla extract. Mix / whisk until the batter is completely smooth. Mix / whisk in the melted butter.
- Cover and refrigerate at least 1 hour, preferably longer (up to 24 hours).
- Remove from the refrigerator, and whisk the batter if it has separated. Heat a non-stick pan with sloping sides over medium heat. Coat the pan lightly with butter or with a paper towel dipped lightly in oil.
- When the pan is hot, pour in a small amount of batter using a measuring cup or ladle. Use 1/8 cup of batter for a 6 - 7” pan or ¼ cup of batter for a 9 – 10” pan. Immediately start to tilt the pan to allow the batter to cover the bottom of the pan evenly in a thin layer.
- Cook for about 1 minute, or until the crepe bottom turns a golden brown. Flip and cook for another 30 seconds, until the crepe is golden on the second side.
- Remove the crepe from the pan to a plate. If stacking crepes for longer than an hour, interleave crepes with parchment or wax paper, slip into a ziplock and refrigerate. Crepes also freeze great!
- Lay a crepe out and spoon 1 1/2 tablespoons Ricotta Filling into the middle, molding it into a flat square. Fold the right side of the crepe over the filling; fold the left side over the filling, laying it on top of the first side that was folded over. Fold up the bottom, and the top down, forming a little packet. Repeat for the rest. Place on plates and spoon the Lillet Kumquat Compote over the little crepe packets / pillows.
- Take a sip of Lillet. And then another. And try to say Lillet Kumquat Compote fast 3 times in a row....Kidding :-) If you can do it even once, you're a better woman than I.
Orange Crepes
- Make the Ricotta Filling: Combine the first 6 ingredients (through the orange zest) in a small bowl and mix well.
- Make the Lillet Kumquat Compote: Combine the remaining ingredients except the kumquats together in a small saucepan, and bring to a simmer. Add the sliced kumquats and continue to simmer for 30 minutes, or until the kumquats are softened translucent.
Ricotta Filling and Lillet Kumquat Compote
