Sweet ricotta crêpes with blood oranges

Theo Randall loves ricotta for its versatility - here he mixes it with icing sugar to make a filling for pancakes
By Theo Randall
Sweet ricotta crêpes with blood oranges
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 100 g plain flour
  • 250 ml milk
  • 1 egg
  • 25 g melted butter, plus a little extra for frying

For the filling

  • 250 g ricotta cheese
  • 1 tbsp icing sugar

For the blood orange caramel

  • 1 blood orange
  • 2 tbsp sugar


1. Put the flour in a bowl, add the milk, egg and melted butter. Whisk until smooth.

2. Heat a large frying pan and add a little butter. When melted, ladle in some batter, cook for two minutes then flip. Repeat until all the batter is used up, piling the crêpes on a plate.

3. For the filling: mix together the ricotta and icing sugar.

4. For the caramel: peel the orange and cut half of the peel into thin slices. Cut the orange into segments with a sharp knife, collecting the juice in a bowl.

5. Heat the sugar in a saucepan and allow it to caramelise slightly. Add the thin slices of peel to the sugar along with the juice. Cook until light brown in colour and a spoonable consistency.

6. To serve, spoon the filling onto the crêpes and roll up. Drizzle the
caramel over the top and top with a few orange segments and pieces of peel.

Rate This Recipe