Ricotta Crèpes with Whipped Ricotta, Citrus, Honey, and Mint {gluten-free}

Lacy gluten-free crèpes studded with ricotta are topped with ricotta whipped cream, rounds of Cara Cara and blood orange, tangerine, and kumquat, all finished with a drizzle of honey and fresh mint. 

I’m excited to be guest-posting over at 80twenty today! Kris’s site is one of the blogs I most look forward to seeing in my feed each week and her recipes, from soup to bread to drinkles never fail to make me swoon. I’m so honored to have a post up over there. (Also, I’m blushing like crazy from all the nice things Kris said about me!)


I made a batch of crèpes to celebrate the French holiday Chandeleur, which embraces the light returning after a long winter. Also known as Crèpe Day, on February second thin pancakes representing the sun are traditionally eaten together with crocks of hard cider. What’s not to love?



To pliant gluten-free ricotta crèpes (adapted from Kim Boyce’s Good to the Grain) I add sunny rounds of citrus – cara cara and blood oranges, tangerines, and kumquat – a billow of ricotta whipped cream, a drizzle of honey, and a flutter of mint leaves. All together, it makes for a dish that’s as bright visually as it is in flavor.

We haven’t had much of a winter this year in California, nonetheless I’m still thrilled to see the sun stay out an hour later. It gives me more time to procrastinate taking pictures of food in my living room, and to walk around San Francisco by myself not feeling completely freaked out. It’s the little things, right?

Anyway, these bright crèpes satisfy in any sort of weather. Hop on over to 80twenty for the recipe.


Cheers!

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Super Citrus:
Black Sesame Kumquat Financiers {Gluten-Free}
Fresh Bergamot Truffles
Grapefruit, Ginger and Lemongrass Sake Cocktails

One year ago:
Lavender Kumquat Shrub {Drinking Vinegar}

Two years ago:
Gluten-Free Chocolate Almond Olive Oil Cake

Three years ago: 
(Gluten-Free) Über Chocolate Cookies

Four years ago: 
White Bean, Kale and Farro Soup with Parsley Pesto

Five years ago: 
Breakfast Bars with Tart Cherries, Chocolate and Pecans
Banana Brown Sugar Pecan Scones 

41 thoughts on “Ricotta Crèpes with Whipped Ricotta, Citrus, Honey, and Mint {gluten-free}”

  1. What a fresh & uplifting recipe! Sunny colors of citrus fruit make me dream of warmer days to come while having lots of snow here in the South of Germany!

  2. This recipe is amazing and honestly makes me want to go to the kitchen in the middle of the night (if I just had ricotta at home…). I always love your pictures so much, words are not enough to describe it!

  3. Thank you for this recipe, and for introducing me to 80twenty. Her food, like yours, is right up my alley! I have fond memories of Sunday mornings when my mom would make us crepes for breakfast. I have been craving them again lately, but could never get the gf flours just right. So, I've been stuck with this "what's worse, mediocre crepes or none at all?" dilemma. Thanks for rescuing me from crepe purgatory!

    1. Yes, Kris's site is the best! I've made some sad GF crepes myself, so I'm glad I could help. Lucky you to have gotten crepes for breakfast from your mom!

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