Orange Seville Crêpes Recipe
Crêpes filled with ricotta, toasted almonds and vincotto, served with an orange and vanilla marmalade syrup.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crêpe Batter
Filling
Orange and Vanilla Marmalade Syrup
Method
Prepare the Crêpe Batter
- 1
Mix Ingredients
In a large bowl, whisk together the flour and salt. In another bowl, beat the eggs, then add milk, water, and melted butter. Gradually combine the wet and dry ingredients until smooth. Let rest for 30 minutes.
- 2
Cook Crêpes
Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, swirling to cover the bottom. Cook for 1-2 minutes on each side or until lightly golden. Repeat with remaining batter.
Prepare the Filling
- 3
Combine Filling Ingredients
In a bowl, mix together ricotta cheese, chopped toasted almonds, and vincotto until well combined.
Prepare the Syrup
- 4
Make the Syrup
In a small saucepan, combine orange marmalade, water, vanilla extract, and orange zest. Heat over low heat until warmed and well combined.
Assemble and Serve
- 5
Fill and Serve
Place a spoonful of the ricotta filling onto each crêpe, fold or roll them, and serve drizzled with the orange and vanilla marmalade syrup.
