Light, sweet, and nostalgic, these crepes are made with our citrusy Fukumoto Orange Fused Olive Oil and cooked in Butter Infused Olive Oil, filled with a dreamy Cara Cara Orange Vanilla White Balsamic Vinegar cream — a creamsicle flavor in every bite.

Ingredients

• 2 eggs
• 1 cup of milk
• 1 ½ teaspoon of Fukumoto Orange Fused Olive Oil
• 2/3 cup of all-purpose flour
• Butter Infused Olive Oil to coat skillet

For the Filling:

• 8 oz. ricotta cheese or cream cheese
• 1/4 cup powdered sugar
• 1 tsp Cara Cara Orange-Vanilla Balsamic Vinegar
• (optional – orange zest)
• 2-4 tbsp heavy cream

Instructions

1. In a blender combine eggs, milk, flour salt and Fukumoto Orange Fused Olive Oil. Process until smooth. Cover and refrigerate for an hour.
2. Heat a skillet over medium- high heat and brush with Butter Infused Olive Oil. Pour ¼ cup of crepe into the pan tilting to completely coat the surface of the pan. Cook 2-5 minutes, turning once, until golden brown. Repeat with remaining batter.
3. Whip all of the liquid ingredients together in a mixer until smooth and creamy. If using cream cheese, whip this first until creamy and then add the other ingredients
4. Spoon about 2 Tbsp of the filling into one of the “corners” of the crepes and fold into ¼’s
5. Arrange on plate and sprinkle with mixed berries and powdered sugar to serve.