ricotta kumquat crepes

i’m typically a savory breakfast kind of person. usually when i’m out to brunch and i order something sweet, i have immediate buyer’s remorse. especially if there are poached eggs on the menu. but this morning felt like a sweet breakfast kind of morning, so ricotta kumquat crepes it is.

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i realize the kumquat is somewhat unexpected, but every year my aunt sends me homemade kumquat marmalade from her fruit farm in san diego. along with that, i usually also receive a crate of fresh kumquats, but those are typically gone within a week or so.

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this recipe is adapted from food52.

makes 5-6 crepes

for the crepes:

  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • a pinch of salt
  • 1 large egg
  • 1 cup milk
  • zest of 1/4 of an orange
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons melted butter

for the filling:

  • 3/4 cup ricotta cheese
  • 1/4 cup cream cheese, softened
  • 1/2 tablespoon honey
  • 1/8 teaspoon vanilla extract
  • pinch of salt
  • zest of 1/2 an orange
  • 1/2 cup kumquat marmalade (you can substitue other fruits as well) plus extra for serving

whisk together flour, sugar, and salt. make a well for the egg, crack egg into it, and whisk together. add in milk, orange zest, vanilla, and butter. refrigerate for at least an hour (can be made ahead of time).

in a separate bowl, whisk together ricotta and cream cheese. add all other ingredients.

preheat oven to 375. coat a 9-10 inch pan with butter, and turn on medium heat. ladle batter (about 1/3 cup at a time) into pan and immediately tilt to spread mixture. it should be very thin. cook for about 1-2 minutes, until the crepe starts to bubble and turn golden brown. flip briefly (about 30 seconds). remove the crepe, and repeat until you are out of batter.

once all crepes are cooked, scoop ricotta filling into center and fold sides in (or put closer to an edge and roll). you can choose your own adventure.

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pop these in the oven for 15 minutes, to get the filling nice and warm. serve with some marmalade on the side and a good cup of espresso!

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ricotta and onion egg something-or-other

i don’t know if this is by definition a frittata or an egg bake or something else, but it’s delicious.

makes 5-6 servings

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 8 eggs
  • 5-7 tablespoons of ricotta
  • 1/2 cup grated parmesan
  • 2 tablespoons chopped sage
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped basil
  • salt and pepper

preheat oven to 400. heat olive oil in a medium sized pan. saute onion until translucent. in a bowl, whip up eggs until they are well mixed. add in parmesan and all the different herbs. add the cooked onions to the bowl. pour into a baking dish and then dollop ricotta into it. bake for about 12-20 minutes, depending on how deep it is. cut into squares and serve hot.