Tahini-Date Breakfast Crêpe Parcels

Ingredients

Crêpes

• 1 cup (125 g) all-purpose flour
• 2 large eggs
• 1¼ cups whole milk
• ¼ cup water
• 1 tbsp granulated sugar
• ⅛ tsp fine salt
• 2 tbsp unsalted butter, melted and cooled
• 2 tsp unsalted butter, for pan

Filling and finish

• ¾ cup (110 g) pitted Medjool dates, finely chopped
• ½ cup water
• 2 tbsp tahini
• 1 tbsp fresh orange juice
• ¼ tsp ground cinnamon
• 1 cup (250 g) whole-milk ricotta
• 1 tbsp honey
• 1 tsp finely grated orange zest
• 1 tbsp toasted sesame seeds

Equipment

10-inch nonstick skillet, blender or whisk, small saucepan

Allergens and ingredient notes: Wheat, egg, milk, sesame.

Step by step

1. Blend or whisk flour, eggs, milk, crêpe water, sugar, salt and melted butter until smooth. Rest 20 minutes so flour hydrates.
2. Simmer dates with filling water in a small saucepan 5–7 minutes until very soft. Mash to a spreadable paste, remove from heat, and stir in tahini, orange juice and cinnamon. Cool 10 minutes. Stir ricotta with honey and orange zest separately.
3. Heat an 10-inch nonstick skillet over medium-low heat and brush with a little pan butter. Pour in about ⅓ cup batter, dividing all batter evenly into eight portions and swirl to cover thinly. Cook 1–2 minutes until top loses its wet shine, flip and cook 30–45 seconds. Repeat to make eight crêpes, using all batter and measured pan butter across batches.
4. Put one-eighth of ricotta and one-eighth of date paste in the center of each warm crêpe. Fold opposite sides over the filling, then fold the remaining sides inward to make a square parcel. Set seam down; the filling is already ready to eat, so no further cooking is needed.
5. Arrange two parcels per serving, leaving one parcel partly open to show the filling if desired. Scatter all toasted sesame over the eight parcels and serve warm.

The Devotti twist: Dates make their own spoonable caramel-like paste with tahini, inside a breakfast parcel rather than a pastry.

Make ahead and storage

Refrigerate crêpes, ricotta and date paste separately within 2 hours; use within 3 days. Rewarm crêpes briefly, then fill. Assembled parcels can be reheated to 165°F (74°C), though their edges soften.