Recipe courtesy of Mario Batali
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

  • 3/4 tablespoon fresh ricotta
  • 1/4 cup sugar
  • 1/4 cup dry cocoa
  • 1/4 cup amaretto
  • Zest of 2 oranges
  • 4 egg whites
  • 1/2 tablespoon olive oil
  • 1/2 cup powdered sugar

Directions

In a mixing bowl, stir together ricotta, sugar, cocoa, amaretto and orange zest.

Beat egg whites until foamy and light peaks barely form.

In a nonstick pan, heat olive oil over medium heat. Pour 2 tablespoons egg whites into pan and swirl as if making a crepe. Cook 1 minute on first side, flip and cook 20 seconds more. Continue until egg whites are done.

To assemble, place 1 tablespoon ricotta mixture in center of each crepe. Fold over and back to form an omelet shape. Sprinkle with powdered sugar or cocoa and serve.

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