California Walnut Crepes with Ricotta Honey Orange Filling

by Epicurator Susie Wyshak

Chef Alex Stratta’s California Walnut Crepe recipe stole my heart but instead of the savory route, the recipe immediately sparked a vision of walnut groves surrounded by grazing cows, buzzing bees, and child-like rounded orange trees dotted with fruit. This could only mean one thing: a sweet California Walnut crepe with a “taste of California” theme. I used Happy Girl Kitchen’s orange marmalade (which you can learn to make in their classes!)

Booya! The nutty, not-too-sweet substantial texture of the crepes against the creamy and sweet filling sent my tasters to the moon. Our senses enlivened with the orange evoking a tinge of middle eastern flavors with the walnuts. The nutritious omega-3-filled ingredients left us satisfied with big smiles on our faces (if we were smokers…).

Recipe tips: The recipe is incredibly easy to make. I increased the milk by 1/4 cup as Chef Stratta suggested after finding that the batter wasn’t thin enough to spread. (Better for the pan to be less greasy so the batter can spread and stick to the non-stick pan.)

Lazy girl’s shortcut: Use the same pan in which you toast the walnuts to warm the milk (while the pan is warm after toasting) then melt the butter. It’s all being mixed together, so why not?

The recipe would be equally delicious and fun to try with a variety of honeys local to your region…even imagine sage honey in this recipe!

California Walnut Crepes with Honeyed Orange Ricotta Filling

California Walnut Crepes: Follow Chef Stratta’s recipe, excluding the chives and adding 1/4 cup milk if your batter seems a little thick.

Crepe Filling:

• 1 cup ricotta cheese
• 2 T. California orange flower honey (or other unprocessed honey)
• 1/4 cup orange marmalade, preferably made with honey
• (optional) chopped toasted California walnuts for sprinkling
• (optional) 1/4 cup powdered sugar for dusting

Stir together ricotta, honey, and 2 tablespoons of the marmalade till blended.

Fill each crepe with 1/8 cup of filling if you’re making 8 crepes, or 1/4 cup if you’re making 4 nice hefty crepes.

Shape options: Fold the crepes either blintz style as a rectangle or place the filling on one and end roll it up. However suits you!

Dust with powdered sugar, a dollop of marmalade, and sprinkle with toasted walnuts if desired.