Jun 24, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Spiced Apple Ricotta Crepes with Orange Brown Sugar Sauce

Delicate crepes filled with flavorful spiced apples and creamy ricotta then topped with an orange brown sugar sauce.

Yield: 16 servings

Spiced apples:

20 Granny Smith apples

12 oz/340 g unsalted butter

14 oz/400 g granulated sugar

4 cinnamon sticks

1 Tbs ground cinnamon

1 tsp freshly grated nutmeg

1 tsp ground allspice

1. Peel, core and cut apples into ½” wedges.

2. In a saucepan, melt butter, add sugar and spices and cook until sugar turns into a medium caramel. Add apples wedges and cook until apples are tender, stirring constantly. Cool on sheetpan.

Ricotta filling:

3 lb/1.36 kg drained ricotta cheese

14 oz/400 g superfine granulated sugar

1 Tbs salt

Paddle all ingredients together until smooth.

Crepe batter:

24 oz/680 g all-purpose flour

6 oz/170 g granulated sugar

1 Tbs salt

12 large eggs

12 large egg yolks

12 oz/340 g melted butter

1. Combine all ingredient together and mix with an immersion blender until smooth, and strain. Let rest for at least 1 hour.

2. Melt the butter and continue to cook to noisette stage to brush on crepes after assembly.

Orange brown sugar sauce:

2 qt/1.92 lt orange juice

2 lb/907 g Muscovado light sugar

8 liq oz/240 ml Cointeau liqueur

2 Tbs orange zest

1 Tbs salt

In a saucepan, reduce orange juice by half. Add sugar, Cointeau, orange zest and salt.  Simmer until mixture has the consistency of a light syrup.

Streusel:

8.46 oz/240 g all-purpose flour

1 lb/454 g unsalted butter

1 lb/454 g granulated sugar

1 Tbs ground cinnamon

1 Tbs freshly grated nutmeg

1 Tbs salt

In an electric mixer at low speed, combine all ingredients and mix with the paddle attachment at low speed until mixture has a crumbly texture. Spread out on sheetpan and bake at 350°F until golden brown, without stirring. Set aside to cool.

Assembly:
Confectioners sugar

Finely grated orange zest

Fill crepes with 2 Tbs Ricotta Filling and 3 to 4 apple wedges, fold and brush with brown butter, and heat until warm. Place 3 warm crepes on a plate and drizzle with Orange Brown Sugar Sauce. Sprinkle with Streusel and dust with confectioners’ sugar and some grated orange zest.

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