I used to cringe at the idea of making crepes. Every time I read a recipe for them I would just automatically tell myself: “don’t you even think of trying it!” Good news is that I have overcome my fears and now I truly enjoy making crepes.
With that being said, when given the chance to review a crepe recipe from Rocco DiSpirito using one of the new flavors of Coffee-mate Natural Bliss I literally jumped up and down with excitement. Not only was I going to be making a new crepe recipe but I would also taste the new low-fat vanilla flavored Natural Bliss creamer. Score!
Rocco’s Vanilla-Ricotta Stuffed Crepes with Orange-Maple Syrup recipe seemed simple enough however when I saw “egg white powder” as the main ingredient for the crepe batter – I was completely thrown off. Please, bare with me, this was a new ingredient for me!
Unfortunately for me, using egg white powder proved to be quite the challenge, to such a point that I was not successful.
I did prepare Rocco’s recipe, which is not only delicious but healthy, just with certain slight variations. As in his original recipe the addition of the Natural Bliss Low-fat Vanilla creamer was perfect in the batter and filling. It paired beautifully with the flavor of the orange zest.
Here is my adaptation of Rocco’s wonderful crepe recipe.
Vanilla-Ricotta Stuffed Crepes with Orange-Maple Syrup
4 tbsp of Coffee-mate Natural Bliss Low-fat Vanilla
2 egg whites + 1 egg yolk
8oz light ricotta cheese
5 tsp Coffee-mate Natural Bliss Low-fat Vanilla
1 tsp orange zest
1/2 cup calorie free pancake syrup
1 navel orange – zest removed and peeled
1. Pour 4tbsp of Natural Bliss creamer in a small bowl whisk in two egg whites and one yolk until combined. Set aside.
2. In another bowl mix ricotta cheese, 5 tsp of creamer, 1 tsp orange zest; set aside.
3. Using a pairing knife, cut orange sections.
4. In a small bowl, place sections in syrup with about 1 tsp of orange zest. Place bowl in microwave for about 2 min.
5. Spray nonstick skillet with cooking spray place over medium heat. Pour one-fourth of egg batter, swirling pan to make sure the entire bottom of pan is covered with batter. Cook until bottom has set and edges are browned. Continue until all crepes have been cooked.
6. Place a dollop of ricotta mixture in center of crepe, spreading it evenly across crepe. Fold sides. Pour orange maple syrup on top.
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