It is sometimes hard to produce dishes that our catering clients fall in love with, which makes our job a little difficult. If this is sometimes an issue for you as a caterer, then you should try this crepe that all your clients will love from the very first bite. This appetizing Ricotta Crepes with Plum can be served at many types of catering events including elegant wedding receptions, dynamite community food fairs and smashing birthday parties.
Ricotta Cheese with Plum
- 2 containers of part-skim ricotta cheese (30 ounces)
- 6 Tablespoons of sugar
- 1 teaspoon of vanilla extract
- 16 crepes ( 9 inches)
- 1 teaspoon of ground cinnamon
- 4 pounds of ripe plums, pitted and cut into 8 wedges
- 2/3 freshly squeezed orange juice
- 2/3 cup of sugar
Preheat oven to 450 degrees F. Spray a non-stick cookie sheet with cooking spray. In medium-sized bowl stir ricotta cheese, 5 tablespoons of sugar, and vanilla extract until well blended. Lay crepes on a work surface and spread this mixture down the center of each crepe. In a cup, combine 1 Tablespoon of sugar with 1/2 teaspoon cinnamon, sprinkle this creation over the ricotta mixture. Fold crepes in half to cover filling, then roll up tightly to enclose.
Place crepes on prepared cookie sheet. Bake for 5 minutes or until warmed through. Meanwhile, combine plums, orange juice, remaining sugar and cinnamon in a skillet. Cook on high for 4-5 minutes or until plums begin to soften and become very juicy, stir this mixture occasionally while it is cooking. After plums become juicy reduce heat and cook for another 2 to 3 minutes longer or until plums are softened and the juices have thickened.
Serve this sauce over top of the crepes. Presto, you just create the most amazing crepe that all your clients will love from here on out.
However, if you want to make this recipe even more stunning serve these elegant crepes on beautiful catering tableware products such as:
I know that our clients really love this amazing crepe recipe and I hope you use it so your clients can fall in love with it, as well.