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Crepes with Orange and Honey Cream

Crepes with Orange and Honey Cream

15 min
4 min

2 tablespoons butter, melted

2 large free range eggs

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

2 tablespoons orange zest

1 3/4 cups 2% or whole milk


Ricotta Cream

1 (8 ounce) package cream cheese, softened

2 tablespoons organic honey

2 tablespoons sour cream

2 teaspoons orange zest

1/4 cup fresh squeezed orange juice


Mix the butter, eggs, flour, baking powder, salt, sugar, and orange zest together in a mixing bowl.

Whisk in the milk and stir until combined.

Set aside in the refrigerator until ready to use.

Add the cream cheese, honey, and sour cream to a mixing bowl and using a hand mixer cream the mixture for 3-4 minutes or until smooth.

Add the orange zest and orange juice and cream until combined.

Lightly grease an 8-inch non-stick skillet and heat over medium high heat until bubbly.

Add 1/3 cup crepe mixture to the pan and rotate the pan until the batter covers the bottom evenly.

Cook for 2 minutes.

Run a spatula around the edges of the pan to loosen the crepe, flip and cook for 1-2 minutes more.

Repeat with the remaining batter.

Serve the crepes with a dollop of the honey ricotta cream.