Crepes with Orange and Honey Cream
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.