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Begin
by making the filling. In a medium-sized bowl of an electric mixer,
beat together the Ricotta and cream with the sugar until smooth.
Add the orange extract and zest, mixing just to combine; set aside.
To
make the crepes, combine the flour, sugar and orange zest in a large
mixing bowl. In a smaller bowl, whisk together the egg, egg yolk,
half-and-half and water. Pour the wet ingredients into the dry and
stir until combined; set aside.
Lightly
spray vegetable oil into a 10-inch frying pan coated with DuPont
SilverStone® non-stick. Preheat pan over medium heat. Ladle
in 2 to 3 tablespoons of the crepe batter, just enough to coat the
bottom of the pan. Swirl rapidly, side-to-side, to coat the pan
evenly. Cook until the edges just begin to curl and brown, about
1 to 2 minutes. Loosen the crepe and flip. Continue until 6 crepes
are made, layering waxed paper between each.
To
make the glaze, combine the orange juice, corn syrup and 1/2 cup
of the sugar in a medium saucepan coated with DuPont SilverStone®
non-stick and place over medium heat. Stir in the orange wedges.
Bring to a boil, then reduce to low heat and simmer for about 15
minutes until syrupy and slightly thickened; set aside.
Preheat
the oven to 375°. Fill each crepe with 2 to 3 tablespoons of
the cheese filling and fold the bottom 1/3 up. Fold the 2 sides
in, then finish rolling the bottom until a neat rectangle shape
is formed. Place the crepes on a lightly greased baking sheet. Bake
for 8 to 10 minutes until heated through.
Meanwhile,
melt the 3 tablespoons of butter in a medium saucepan coated with
DuPont SilverStone® non-stick. Add the strawberries and cook
for 1 minute over high heat. Add the remaining 3 tablespoons sugar
and continue cooking and stirring until the strawberries begin to
release juice, about 2 to 3 minutes. Ladle in the orange syrup mixture
and cook for 1 minute. Add the liqueur (if desired, flambe the glaze.
Spoon over warm crepes and serve.
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