ORANGE CRêPES
Provided by Metro
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Put first 5 ingredients in the blender jar, blend one minute.Add remaining ingredients through the top of the jar.Blend until smooth. Let stand 10 minutes.Heat a frying pan and pour 1/4 cup (60 mL) crêpe batter, spread evenly on the bottom of the pan, cook on minute on each side.Keep hot.
ORANGE CREPES
Make and share this Orange Crepes recipe from Food.com.
Provided by Seattle Wes
Categories Breakfast
Time 30m
Yield 10 crepes, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Crepes.
- Using a blender put all dry ingredients in first.
- Turn on a slow speed and add eggs, and then slowly add milk, orange juice, vanilla, and orange zest.
- Turn up the speed and mix well until smooth and no lumps.
- Put a teaspoon of oil in a hot 8" or 9" pan (use medium setting). Let the oil and pan heat.
- Holding the pan above the burner, pour ¼ cup of batter into center of pan as you rotate the pan to evenly spread the batter all around.
- Cook for about 30 seconds until the bottom is browned in a speckled pattern.
- Flip over and brown the other side.
- Roll up in the pan and put on a plate.
- Repeat with the rest of the batter.
- Sauce.
- Mix ½ cup orange juice and 1 tsp of cornstarch in a bowl. Stir.
- Add to pan and heat until thickened, stirring occasionally.
- Pour over top of crepes.
- Optional: Include other fruits and/or whipped cream.
ORANGE CREPES
Extremely fancy dessert that you would be proud to serve your company. Absolutely delicious and easy to put together. I keep some crepes frozen at all times so that if I need an emergency dessert - all I have to do is microwave and make sauce. It will depend on the size of crepes that you make how many this will yield and I cannot tell you for sure as I always make a double or triple batch to store some.
Provided by laursy
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine softened cream cheese and orange rind and set aside to blend.
- Combine eggs, flour, salt, and milk. Beat until smooth. Let stand 30 minutes.
- For each crepe - pour ¼ cup batter in hot lightly greased 6 ½ inch skillet. Cook until lightly browned on both sides. Stack crepes between sheets of waxed paper and freeze until you need them.
- You can thaw these in bulk in your oven or a couple at a time in the microwave. I don't freeze them filled but do the filling after they are thawed.
- To make sauce - heat concentrated orange juice in pot and thicken slightly with corn starch. Pour over filled and rolled crepes and then sprinkle one teaspoons orange liqueur on top to serve.
Nutrition Facts : Calories 244.5, Fat 15.3, SaturatedFat 9.2, Cholesterol 97.3, Sodium 237.5, Carbohydrate 20.8, Fiber 0.6, Sugar 13, Protein 6.7
ORANGE-ANISE CREPES
This is my grandma's recipe. She used to cook this for her grandchildren in the morning when we would stay over night. They're yummy!!
Provided by Karen Gallinetti
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 8h20m
Yield 6
Number Of Ingredients 7
Steps:
- Beat together the eggs, milk, orange juice, anise, and flour until smooth. Refrigerate overnight.
- To cook the crepes, melt a little butter in a heavy skillet over medium heat; brush the butter evenly over the pan. Pour in 1/4 cup of the batter, tilt the pan to distribute the batter evenly. Cook until the batter begins to firm up and bubble, when lightly browned, flip over, and continue cooking until browned on the other side, about 4 minutes total. Repeat with remaining batter. To serve, sprinkle crepes with sugar.
Nutrition Facts : Calories 213 calories, Carbohydrate 25.5 g, Cholesterol 137.4 mg, Fat 8.2 g, Fiber 0.6 g, Protein 7.9 g, SaturatedFat 4 g, Sodium 91.4 mg, Sugar 9 g
ORANGE BLOSSOM CREPES
This wonderdul dessert recipe originally came from Mabel Hoffman's "Crepe Cookery", published back in the late '60s or early '70s. This is a very showy dessert for special company that looks much more difficult than it actually is. The only drawback is the need of a chafing dish or portable burner and nice skillet for tableside presentation.
Provided by Toby Jermain
Categories Dessert
Time 1h30m
Yield 6-8 crepes, 3-4 serving(s)
Number Of Ingredients 22
Steps:
- In small bowl, blend cream cheese, milk and almond extract, and stir in finely chopped almonds.
- Spread onto center of cooked crepes, roll up, and set aside.
- In large skillet or chafing dish, stir sugar and lemon juice into melted butter.
- Dissolve cornstarch in orange juice, and add, along with Grand Marnier and grated peel to butter mixture.
- Cook over low heat, stirring constantly, until thick and translucent.
- Place filled crepes in sauce.
- Heat to boiling.
- Pour warm cognac over all.
- Ignite, and spoon flaming sauce over crepes.
- Garnish with toasted almonds and orange sections, and serve immediately.
- Dessert Crepe Batter:.
- In a mixing bowl, whisk milk and water thoroughly with beaten eggs.
- Gradually add flour, whisking constantly until smooth.
- Add remaining ingredients, whisking constantly, and mix until smooth.
- Cover, and refrigerate for at least 1 hour to allow air bubbles to escape.
- Recipe can be doubled, tripled, etc.
- This batter has a tendency to stick to the crepe pan while cooking due to the sugar, so use a little extra oil on the crepe pan.
- To cook, spray a nonstick crepe pan with nonstick spray, and heat over medium heat until a drop of water sizzles and dances when it hits the pan.
- Ladle about 2-3 Tbsp of batter into pan, and swirl around until it completely coats the bottom of the pan.
- If you have any excess batter, just dump it back into the bowl.
- Cook just until the edges of the crepe begin to look dry and a little crisp.
- Turn over, and cook the other side for about 20-30 seconds longer.
- Turn out onto a towel to cool, and repeat for the next crepe.
- It should not be necessary to separate the crepes to prevent sticking, but you may, if desired.
- Recipe makes about a dozen crepes, but I usually double it and store the extra crepes in the freezer.
- Just wrap the crepes in a couple paper towels, put them in a freezer-safe plastic bag, and freezer for up to 6 months.
- Makes about 12-14 7" or 20- 24 5" crepes per recipe multiple.
Nutrition Facts : Calories 1013.7, Fat 70.4, SaturatedFat 23, Cholesterol 227.5, Sodium 285.2, Carbohydrate 76.7, Fiber 9.2, Sugar 38.1, Protein 26.4
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