Hello Easter Brunch! What better way to kick off the market series than with an easy and super delicious crepe recipe featuring my friends over at Brule Creek Farms. These Citrus Crepes were made with the Partially Sifted Flour (no chemical bleaching!) and they turned out so well. The citrus adds a hint of spring and the ricotta gives something special to Easter Brunch. Serve them with orange and raspberry mimosas for an extra treat ;).
Citrus Crepes with Lemon Whipped Ricotta
1 3/4 Cups Brule Creek Partially Sifted Flour
1/4 tsp Salt
1 Tbsp Vanilla Extract
1 Tbsp Sugar
1/4 Cup Tbsp Freshly Squeezed Lemon Juice
2 Tbsp Coconut Oil (Melted Butter or Brule Creek Canola can be substituted
2 Cups Milk (I used non-dairy Almond)
1 Cup Ricotta Cheese
3 Tbsp Freshly Squeezed Lemon Juice
1 Tbsp Honey
Cinnamon as desired
In a large bowl mix together all crepe ingredients. Be sure to beat with electric beater or thoroughly with whisk until smooth. Set aside.
In another small bowl, mix together all the ingredients for the whipped ricotta with an electric blender for 2-3 minutes or until smooth and fluffy. Top with lemon zest and put in the fridge until ready to serve.
Heat a lightly oiled frying pan to medium/high. Pour or scoop batter into the pan and tip and rotate pan to spread batter thinly on the surface. Brown on both sides and set in a warmer until they are all done.
Top with honey, lemon zest and cinnamon as desired. Add sliced oranges, a dollop of whipped riccotta and serve!
Brule Creek Farm is just outside of Thunder Bay and specializes in growing and milling grains into flour and also produce Canola Oil. The small farm is run by some of the kindest people you'll ever meet - Jeff and Andrea Burke and their two littles Levi and Simone. Jeff runs the farm operations and is usually the one you can find smiling behind the Brule Creek booth at the market. Andrea is a teacher, photographer and bread-maker extraordinaire. Check out their facebook page for recipes and a glimpse into their family life.
Levi, Andrea, Jeff and Simone Burke of Brule Creek Farms.