| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3/4 |
tb |
Fresh ricotta |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Dry cocoa |
| 1/4 |
c |
Amaretto |
|
|
Zest of 2 oranges |
| 4 |
|
Egg Whites |
| 1/2 |
tb |
Olive oil |
| 1/2 |
c |
Powdered sugar |
INSTRUCTIONS
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
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.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #555 by Sue
<suechef@sover.net> on Apr 06, 1997
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