Cara Cara Orange Vanilla Crepes

Cara Cara Orange Vanilla Crepes at The Little Shop of Olive Oils

There’s something about crepes that feels special.

They’re delicate. They’re light. They make an ordinary morning feel like a little celebration.

These Cara Cara Orange Vanilla Crepes are soft and tender with just a hint of brightness from our Lemon Premium Extra Virgin Olive Oil in the batter. It gives them a clean, subtle citrus note without overpowering the filling.

And that filling… creamy ricotta or cream cheese sweetened just enough with powdered sugar and finished with a splash of our Cara Cara Orange Vanilla White Balsamic. The balsamic doesn’t shout — it rounds everything out with a gentle citrus warmth and a whisper of vanilla.

Fold them into quarters, dust with powdered sugar, and add fresh fruit. Strawberries, blueberries, even thin slices of orange — they all work beautifully.

This is the kind of recipe I love serving for brunch, baby showers, or when family stays over. It feels thoughtful. It feels homemade.

Simple ingredients. Beautiful flavor.
And just enough citrus to make you smile.

Cara Cara Orange Vanilla Crepes

The Little Shop of Olive Oils

Servings

Serves 4-6

Prep Time

15 minutes

Cook Time

20 minutes

Category

Main Courses

Delicate crepes made with Lemon Premium Extra Virgin Olive Oil and filled with a creamy ricotta mixture enhanced with Cara Cara Orange Vanilla White Balsamic for a bright, lightly sweet brunch treat.

Cara Cara Orange Vanilla Crepes

Ingredients

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    • 2 eggs

    • 1 cup milk

    • 1½ tsp Lemon Premium Olive Oil

    • ⅔ cup all-purpose flour

    • ½ tsp salt

    • Butter Premium Olive Oil, for coating the skillet

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    • 8 oz ricotta cheese or cream cheese

    • ¼ cup powdered sugar

    • 1 tsp Cara Cara Orange Vanilla White Balsamic Vinegar

    • 2–4 Tbsp heavy cream

    • Orange zest (optional)

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    • Top with fresh berries or sliced citrus.

    • Drizzle lightly with additional Cara Cara Orange Vanilla White Balsamic.

    • Add a small dollop of whipped cream for a dessert-style presentation.

    Directions

    1. In a blender, combine eggs, milk, flour, salt, and Lemon Premium Olive Oil. Blend until smooth.

    2. Cover and refrigerate batter for 1 hour.

    3. Heat a skillet over medium-high heat and lightly brush with Butter Premium Olive Oil.

    4. Pour about ¼ cup of batter into the pan, tilting to coat the surface evenly.

    5. Cook for 2–5 minutes, turning once, until lightly golden. Repeat with remaining batter.

    6. In a mixing bowl, whip ricotta or cream cheese until smooth. (If using cream cheese, beat until creamy before adding other ingredients.)

    7. Add powdered sugar, Cara Cara Orange Vanilla White Balsamic, heavy cream, and optional orange zest. Whip until smooth and creamy.

    8. Spoon about 2 tablespoons of filling into one corner of each crepe and fold into quarters.

    9. Arrange on a plate and dust with powdered sugar. Top with fresh fruit if desired. Serve immediately.

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