Ricotta Crèpes with Whipped Ricotta, Citrus, Honey + Mint {Gluten-Free}

Image courtesy of Alanna Taylor Tobin | The Bojon GourmetI might be aging myself, but I remember a time when internet dating was still kind of taboo and the thought of actually getting to know, and fall in love with(!!), someone online seemed totally crazy (not to mention dangerous!). I used to believe that it was impossible to truly get to know anyone online and thought that the people who started dating via the internet were weird. What changed my mind was when I started blogging and discovered that I had a lot in common with so many people out there. True friendships have been born out of this blog and it never ceases to blow my mind. Some of the people I hold most dearly in my heart are other bloggers I’ve met on this online journey (and many of whom you’ll meet during this series of guest posts). Though Alanna and I haven’t met in person yet, we’ve developed enough friendship-like habits (regular communication, support, encouragement, and caring) that I know it’s only a matter of time before it happens. Part of this blogger connection, I think, is that we get each other. We’re all online, making ourselves vulnerable, trying to inspire and share something beautiful. What you learn when you’re in it, is that it takes a lot of work, very little ego, and the courage to put yourself out there. Alanna is a supportive, enthusiastic, engaging, and fun person to have in your life. She’s also a wonderfully creative and super cool blogger, photographer, and chef with some of the best hands in town. Amiright?! One look at her blog, The Bojon Gourmet, and you’ll see that I’m not kidding at all about her coolness factor. Her recipes are inspiring and thoughtfully created, her photos tell stories a life well-lived, and her words are always so eloquently written. I am honoured and thrilled to have Alanna here today, so I’m going to stop rambling of internet dating, and all that jazz, and turn it over to her and these good-lookin’ crèpes.

Ricotta Crèpes with Whipped Ricotta, Citrus, Honey and Mint. Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet
I found Kris’s amazing site last fall when she adapted my gluten-free pie dough into an absolutely exquisite galette. Sometimes you come across a site where the photographs are stunning, the writing is gritty and real, and every recipe is a must make. Kris’s is one of them. Each post takes my breath away with its beauty, and though we have yet to meet IRL, she already feels like a dear friend.

So I’m thrilled to be guest-posting on 80twenty today. Thank you for having me, Kris!

Someday I hope to meet that fabulous lady in person and share a plate of crèpes, but for now this will have to do.Ricotta Crèpes with Whipped Ricotta, Citrus, Honey and Mint. Image courtesy of Alanna Taylor Tobin | The Bojon GourmetRicotta Crèpes with Whipped Ricotta, Citrus, Honey and Mint. Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet

Ricotta Crèpes with Whipped Ricotta, Citrus, Honey and Mint. Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet

I made this sunny dish in honor of my favorite French holiday, La Fête de la Chandeleur, also known as Crèpe Day. The holiday refers to the returning of the light to the earth after a long winter (now called Candlemas but originally a pagan celebration). Indeed, these last few weeks have brought me much joy as a natural-light photographer because it means I can procrastinate shoots for another hour each day. That alone is worth celebrating.

Ricotta Crèpes with Whipped Ricotta, Citrus, Honey and Mint. Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet

It’s traditional to eat crèpes on Chandeleur (accompanied by a crock of hard cider) as their round, golden shape represents the sun. I’ve been pairing this ricotta-laced version, adapted and gluten-freed from Kim Boyce’s Good to the Grain, with extra-sunny citrus kissed with honey. Cara Cara and blood oranges, tiny tangerines and tart kumquats all make a bright foil for these rich little crepes. A trio of flours – oat, millet, and sweet rice – create perfect texture and the protein in the ricotta makes them extra pliable. I fed one to Jay who said, “These aren’t gluten-free, right?” Score.

Ricotta Crèpes with Whipped Ricotta, Citrus, Honey and Mint. Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet

I’m desperately obsessed with Bellwether’s basked-dipped whole-milk ricotta (each time I make this recipe I’m hard-pressed not to eat the entire basket all on its own). Here it adds nubby texture to the crepes, and the rest gets whipped with heavy cream to top the dish. The whole thing is sweetened with a touch of honey, and a shower of mint leaves adds even more brightness to the dish.

Ricotta Crèpes with Whipped Ricotta, Citrus, Honey and Mint. Image courtesy of Alanna Taylor Tobin | The Bojon GourmetRicotta Crèpes with Whipped Ricotta, Citrus, Honey and Mint. Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet

For Chandeleur or otherwise, these sunny crèpes can’t help but murmur of sunnier days to come. And if you’re feeling more savory, fill these with sauteed leeks, mushrooms, gruyère, romesco, or whatever your heart desires. Either way, be sure to wash it all down with a glass of cider. Your inner Frenchman will thank you.

Wishing everyone a bonne fête de la Chandeleur.

Ricotta Crèpes with Whipped Ricotta, Citrus, Honey and Mint. Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet

Ricotta Crèpes with Whipped Ricotta, Citrus, Honey, and Mint
Author: 
Recipe type: Brunch
Cuisine: French
Serves: 4 servings
 
Lacy gluten-free ricotta crèpes are topped with ricotta whipped cream, rounds of winter citrus, torn mint leaves, and a generous drizzle of honey.
Ingredients
Crepes:
  • ⅓ cup (1.25 ounces / 35 grams) GF oat flour
  • ⅓ cup (1.5 ounces / 45 grams) millet flour
  • ⅓ cup (1.75 ounces / 50 grams) sweet white rice flour
  • ¾ teaspoon fine sea or kosher salt
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 tablespoon honey
  • 1 cup (8 ounces / 235 ml) whole milk (more as needed)
  • 1 cup (8 ounces / 235 ml) whole milk ricotta
  • ghee or butter, for cooking the crèpes
Ricotta Whipped Cream:
  • ½ cup (4 ounces / 120 ml) heavy cream
  • ½ cup (4 ounces / 120 ml) whole milk ricotta
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract
Toppings:
  • 2 Cara Cara (or navel) oranges
  • 2 blood oranges
  • 4 small tangerines
  • 8 small kumquats
  • a handful of small, pretty mint leaves
  • a few tablespoons honey, for drizzling
Instructions
Let's make crèpes!:
  1. In a large bowl, whisk together the oat, millet and sweet rice flours with the salt. Add the eggs, butter, honey, and ¼ cup of the milk and whisk to form a smooth, thick batter. Gradually whisk in the remaining milk, then the ricotta. If the batter is thick, add a tablespoon or two of more milk to thin it. (I usually add an additional 2 tablespoons, but I recommend making a tester first to make sure you need it.)
  2. Heat an 8-inch crèpe pan or skillet over medium heat. Add a small pat of ghee to the pan and use a scrunched up paper towel to wipe it around the pan; you just want a super-thin layer of ghee to prevent stickage, but not so much that the batter slips and slides all over the place when you swirl it around the pan. When the pan is hot, grasp it in your left hand (if right-handed) and pour ⅓ cup of batter onto the left side of the pan. Quickly tilt the pan to the right, shuffling it to spread the batter evenly into a thin layer that coats the bottom of the pan.
  3. Place the pan back on the flame and cook the crèpe on the first side until the edges are golden and the top is fairly dry, about 2 minutes. Slide a thin metal spatula under the crèpe to make sure it hasn't stuck (I like using a tiny offset spatula), then grasp an edge with both sets of fingers and flip it over. (Or use a wide metal spatula to flip if you haven't burned off all your fingerprints yet flipping crèpes.) Cook the crepe briefly on the second side until cooked through, about 1 minute. Fold the crèpe into quarters and slide it onto a large, covered plate to keep it warm.
  4. As you work, adjust the heat under the pan as needed. You want enough heat to give the crèpes a lacy look, but not so much that the pan smokes or the batter goes crazy when you pour it into the pan.
  5. Cook the remaining crèpes, repeating the ghee-spreading, batter-shuffling, finger-burning process. It will take a good half hour to get them all cooked.
Meanwhile, make the ricotta whipped cream:
  1. In the bowl of a stand mixer fitted with the whip attachment, combine the heavy cream, ricotta, honey, and vanilla. Whip on medium-high until the mixture holds soft peaks. Cover and chill until needed.
Prepare the citrus:
  1. Rinse and dry the fruits.
  2. Cut the ends off of an orange. Place the orange cut-side down on a cutting board and use a sharp chef's or serrated knife to pare away the skin and pith, following the curve of the fruit. Turn the orange on its side and cut into thin rounds, removing any seeds. Repeat with the other oranges and tangerines. Slice the kumquats into thin rounds and remove the seeds.
Serve:
  1. Re-warm the cooked crèpes in the hot pan, and place two on each of four plates. Divide the citrus rounds over the crèpes and top with some pretty, small mint leaves (or tear large ones into pieces). Spoon some ricotta whipped cream to the side of each crèpe and drizzle the whole thing with a bit of honey. Serve immediately.
Notes
The crèpe batter can be made up to 1 day ahead and chilled. Give it a stir before cooking. Cooked crèpes will also keep, refrigerated airtight, for up to two days. Reheat before serving.

 

33 Comments

  • Reply January 28, 2015

    sabine

    I love the addition of ricotta, it must make these crêpes extra moist and fluffy. The sight of citrus fruit with their vibrant colors put a smile on my face on a cold winter´s day!

    • Reply January 28, 2015

      Kris

      Totally perfect for this time of year, right? Alanna knows a thing or two about a thing or two! Thanks for dropping by Sabine! :)

  • Reply January 28, 2015

    Sini

    I don’t think crêpes get more beautiful than these. The colors! I’m a huge admirer of Alanna’s photography, styling, and recipes, so I’m super excited to see her here on 80twenty!

    Wishing you both an inspiring winter week,
    Sini

    • Reply January 28, 2015

      Kris

      I know, right!? Every time Alanna posts something, I think those same thoughts, “x has never looked more beautiful”! She has a way with the camera. I’m so glad you stopped by, Sini! Come again. :)

  • Reply January 28, 2015

    shelly

    oh i am SO celebrating chandeleur with these crepes. I have never even heard of this holiday but i already love it

    • Reply January 28, 2015

      Kris

      I hadn’t heard of it before now either and all I have to say is, who doesn’t love a holiday where you’re encouraged to eat carbs along with a cocktail?! Thanks for stopping by, Shelly!

  • Reply January 28, 2015

    Alanna

    Oh wow, you are far too kind Kris! I almost hope we never meet lest you discover what a complete dork I really am. ;) Thank you so much for having me on to post; what a thrill to see my work on your lovely site! <3 <3 <3

    • Reply January 28, 2015

      Kris

      I think that the coolest people are people who don’t think they’re cool at all, so you’ve just upped the coolness factor for me! :) And in case you didn’t know, I’m sooooo happy you’re here! <3

  • Reply January 28, 2015

    Susan Walsh

    Please add me to your email list for posts each week.

    • Reply January 31, 2015

      Kris

      Oh thanks, Susan, You’re so sweet. I will try to figure out how to do that!

  • Reply January 28, 2015

    Chrissy

    God I seriously love crepes. You’ve inspired me to possibly make these for dinner. And that natural light thing is HUGE and I didn’t realize it until yesterday when I walked into my house at 4:30 pm and didn’t need to turn on any lights because, omigod, it was still really bright! Spring is coming!

    • Reply January 31, 2015

      Kris

      How amazing is it that spring isn’t too far away?!?! Let there be light!! :)

  • I often make crepes but never have made them with ricotta in the batter before. I have to try this recipe out – these crepes look beautiful and delicious!

    • Reply January 31, 2015

      Kris

      Thanks, Thalia! You’ll have to let us know if you make them! :)

  • What beautiful photos! This looks like such a refreshing breakfast for the winter months, I love the combination of creamy, sweet, cool, and zingy. Gorgeous!!

    • Reply January 31, 2015

      Kris

      Thanks for stopping by, Emma! You are totally right, the combination is a great one! Thanks for stopping by! :)

  • Reply January 29, 2015

    Joanne

    It is definitely pretty cool how much attitudes towards internet meet-ups have changed. When I think of all the bloggers I’ve met and even traveled and roomed with who I’ve never met in real life before…it’s crazy, but I don’t think twice about it!

    I want a HUGE plate of these for breakfast. Such a lovely recipe!

    • Reply January 31, 2015

      Kris

      It’s so crazy, right?! That’s how Ashley (Edible Perspective) and I met. We just randomly stayed in a hotel room together because Laura and her knew each other. I kind of love it. :) Thanks for stopping by and congrats on getting married!!

  • Reply January 29, 2015

    Kathryn

    Such beautiful crepes! And so lovely to see Alanna posting over here, her blog is one of my faves : )

    • Reply January 31, 2015

      Kris

      Oh haiii Kathryn!! You’re on my list of people that I want to meet too. :) Also, re: Alanna’s blog it is truly a beauty, isn’t it?!

  • These crepes look beautiful! I love that you pair them with all the citrus! Would love those for breakfast, lunch and dinner! ;)

    • Reply January 31, 2015

      Kris

      Alanna is a genius and I agree, the more citrus the better. :) Thanks for stopping by!

  • STUNNING. I love ricotta in slightly sweeter forms. This looks divine

  • Reply January 29, 2015

    Lauren @ A Nerd Cooks

    Your photos are so beautiful! The citrus is great for winter-time, too. Love this.

    • Reply January 31, 2015

      Kris

      I can’t take credit for these. Alanna is the photographic and culinary genius behind these crepes. And aren’t they marvellous?!! Thanks for stopping by, Lauren.

  • […] inspired by The Bojon Gourmet’s post on 80Twenty, I decided that I just needed to have them. Or, my version of them. Maybe reading this […]

  • Reply January 31, 2015

    Gina

    Totally in love with these.

    • Reply January 31, 2015

      Kris

      Dude, I know, right?!?

  • Reply February 2, 2015

    Ashley

    What a stunning recipe! Gosh, so in love with these photos. I’m excited to check out more from Alanna’s blog!

  • Reply February 3, 2015

    Anu

    Wow! These ricotta Crèpes with Citrus looks absolutely gorgeous!

  • […] rose cake, via 5. Edible gifts in a jar, via     6. Oh my crepes, via 7. Homemade seasoning mixes, via 8. Yummy noodles, via 9. Looks like brunch to […]

  • […] ricotta crêpes with bananas and chocolate | print recipe adapted from the bojon gourmet […]

  • […] a drizzle of honey and fresh mint.  I’m excited to be guest-posting over at 80twenty today! Kris’s site is one of the blogs I most look forward to seeing in my feed each week and […]

Leave a Reply

Rate this recipe: