Although I deeply appreciate the traditionally beige parade of dishes that marks the start of the holiday season, I envision a world, not too far in the future, where it becomes quite common for these beloved foods to share the table with creations far less inclined to induce post-meal naps. These creations would be rich in spices that tingle the tongue, unique citrus fruits, and herbs that cleanse the palate, keeping us stimulated and alert to our family and friends instead of lost in the stupor induced by the weight of heavy meals. Holidays should be festive, after all! And while dinner may reign supreme, some of my best holiday memories are wrapped in the scent of my grandfather cooking pancakes upon waking. So, embrace brunch with these sweet citrus crepes, made creamy as clouds with whole milk ricotta and fluffy whipped egg whites, generously drizzled with a maple butter cranberry sauce, tart and flavored with brandy—a combination that even the turkey might find quite enjoyable, which is perfectly normal.
Cara Cara Orange and Ricotta Crepes with Maple Butter, Cranberries, and Brandy
These festive pancakes packed with winter citrus flavours will kick-start a perfect day of feasting.
MAPLE BUTTER WITH CRANBERRIES AND BRANDY
- 1 pound frozen cranberries
- 1/2 cup granulated sugar
- 1 1/2 cups maple syrup
- 1 dose of 1.5 ounces of brandy
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon kosher salt
- 1/2 cup chilli butter stick
CARA CARA ORANGE- RICOTTA PANCAKES
- 12 ounces whole milk ricotta cheese
- 5 eggs, whites and yolks separated
- 1 3/4 teaspoons kosher salt
- 1 teaspoon vanilla paste or 1/2 teaspoon vanilla extract
- 2 zested cara cara oranges (4 tablespoons), tops (1 cup) and reserved juice (1/4 cup)
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 4 to 6 tablespoons butter for cooking
- Fresh mint leaves for decoration
MAPLE BUTTER WITH CRANBERRIES AND BRANDY
- Apart from the butter, bring all the ingredients plus 1 3/4 cups of water to a boil in a medium saucepan. Reduce the heat to a rapid simmer and cook for 20 to 25 minutes, or until the mixture thickens but remains pourable like syrup. Let it cool slightly.
- Blend the mixture with an immersion blender while adding the butter, one tablespoon at a time, until it is smooth and emulsified. Keep warm until ready to use.
CARA CARA ORANGE- RICOTTA PANCAKES
- Add the ricotta, egg yolks, vanilla paste, orange zest and juice, and buttermilk to a large bowl and whisk vigorously until everything is well combined. Set aside.
- Add the flour, baking powder, sugar, cinnamon, and salt to the bowl of a stand mixer fitted with a whisk attachment and mix. Then add the ricotta mixture. Gently fold until everything is combined, being careful not to overmix.
- Wipe the mixer bowl with a dry cloth, then add the egg whites and whip on speed 6 until stiff peaks form, about 3 to 5 minutes. Gently fold the whipped egg whites into the crepe batter until just combined—be careful not to overmix. There should be small pockets of whipped egg whites throughout the mixture. Set aside and let the batter rest for five minutes.
- Heat a flat cast-iron or non-stick skillet over medium heat for two minutes. Add the butter (it should foam immediately; if it doesn’t, slightly increase the heat) and pour the batter into the skillet.
- Reduce the heat slightly and continue cooking until the bottom is a dark golden brown, the edges are set, and bubbles begin to form on the surface, about 3 to 5 minutes.
- Flip the crepes and cook for another 2 minutes, or until the bottom is a dark golden brown. Repeat the process until all the batter is used.
- Serve the crepes immediately with the maple cranberry butter and garnish with orange segments and plenty of freshly chopped mint.
Taylor Pelton has honed his expertise in the hospitality and related industries over the past 15 years, holding positions as general manager, creativity director, and chef. He has contributed to the launch of numerous restaurants, local businesses, and high-profile advertising campaigns. Pelton graduated from the culinary arts program at Johnson & Wales College and currently resides in Windfall, Rhode Island, where he works as a personal chef and independent collaborator.
