Breakfast Crepes With Candied Tangerines Recipes

CANDIED TANGERINE SLICES

Steps:

• Bring sugar and 1 cup water to a boil in a medium saucepan, stirring, until sugar dissolves. Add tangerines. Simmer until translucent, about 20 minutes. Let cool completely in syrup.

BREAKFAST CREPES WITH CANDIED TANGERINES

Steps:

• In a saucepan, combine sugar and 1 cup water and bring to a boil over high heat, stirring to begin dissolving sugar. Reduce heat to medium and simmer, stirring occasionally, until sugar has dissolved completely, 5 minutes. Add tangerines and continue to simmer 8 to 10 minutes, until fruit is translucent and syrup has thickened. Remove from heat, set aside, and let cool.
• In a blender, combine flour, egg, yolk, melted butter, and milk, and blend until smooth. Cover and refrigerate at least 1 hour and up to overnight.
• Place an 8-inch skillet over medium-high heat, add a knob of butter, and swirl pan to coat bottom evenly. Ladle 1/4 cup of crepe batter into hot pan and swirl pan to coat bottom evenly with batter. Cook until batter is lightly browned on bottom, about 1 minute. Using a small metal spatula, lift edge of crepe and flip it over. Cook other side until golden brown.
• Transfer to a warmed plate and repeat with remaining batter. To serve, fold 2 crepes in half, place them on a plate, and spoon some candied tangerines on top.

CANDIED TANGERINE PEEL

Steps:

• Place the tangerine halves in a large saucepan with enough cold water to cover. Bring to a boil, reduce heat, and simmer until the tangerine rinds are tender, about 30 to 45 minutes. (Begin checking the rinds for tenderness about 20 minutes into the process, you don't want them to become mushy.) You'll know they're done when you can scrape away the pith (the white part) easily. Drain the peels and when cool enough to handle, cut into 1/4-inch strips. In the same sauce pan (now empty), combine 1 1/4 cups water with the sugar. Bring to a boil, add the peels, reduce heat to medium, and cook until the peel is translucent, stirring occasionally. Spread the candied peel onto an oiled cooling rack over a cookie sheet and allow to cool and drain. Spread the remaining sugar in a large shallow bowl, or on a cookie sheet. Add the drained peel to the sugar and toss to coat with the sugar, separating the pieces as you do so. Spread the candied peel on a cookie sheet to dry overnight. Store in an airtight container in the freezer or refrigerator.;

BREAKFAST CREPES WITH BERRIES

Steps:

• In a large bowl, combine raspberries and blackberries; set aside. In a small bowl, combine sour cream and confectioners' sugar until smooth. Stir in the yogurt, lime juice, lime zest, vanilla and salt. , Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries. Roll up; drizzle with remaining sour cream mixture. Serve immediately.

SUPER EASY, SUPER DELICIOUS BREAKFAST CREPES

Steps:

• In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
• Add sugar and salt, blend for a few seconds turn off.
• Add melted butter and vanilla, blend a few seconds turn off.
• Add flour, blend until all mixed.
• Okay now for cooking them, this is what I did --
• I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
• Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
• I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
• So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
• *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
• Serve with powdered sugar, jam, fruits any filling of your choice!
• *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
• *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.