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
MANDARIN ORANGE SAUCE FOR CREPES
This sauce goes beautifully with crepes. Not too sweet, and super quick and easy to make. I used the crepe recipe posted by MizzNezz (recipe #18410). I coat the crepes with the sauce and fold into quarters.
Provided by BETHANY T.
Categories Breakfast
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oranges, juice, sugar, vanilla and rum over med to high heat.
- In a small bowl, stir together cornstarch and water.
- When orange mixture comes to a bowl, stir in cornstarch mixture.
- Cook stirring constantly until thick.
CREPES SUZETTE WITH ORANGE SAUCE
It takes a few crepes to get the heat of the pan right; your first two or three will almost inevitably be unusable. (To allow for practice, the recipe yields about 16 crepes; only 12 are needed for the dish.) A dry measuring cup with a 1/4 cup capicity is useful for portioning the batter. Whole milk is better than skim or lowfat.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE CREPES: Combine eggs, milk, water, flour, Cognac, sugar, salt and melted butter in a blender until smooth batter forms, about 10 seconds. Transfer batter to medium bowl.
- Using pastry brush, brush bottom and sides of 10-inch nonstick skillet very lightly with melted butter; heat skillet over medium heat. When butter stops sizzling, tilt pan slightly to right and begin pouring in scant 1/4 cup batter. Continue to pour batter in slow, steady stream, rotating wrist and twirling pan slowly counterclockwise until pan bottom is covered with even layer of batter. Cook until crepe starts to lose opaqueness and turns spotty light golden brown on bottom.-, loosening crepe from side of pan with rubber spatula, 30 seconds to 1 minute. To flip crepe, loosen edge with rubber spatula and, with fingertips on top side, slide spatula under crepe and flip. Cook until dry on second side about 20 seconds.
- Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan very lightly with butter before making each crepe. As they are done, stack crepes on plate (you will need 12 crepes). (Crepes can be double-wrapped in plastic and refrigerated up to 3 days. If crepes have been refrigerated, bring them to room temperature before making sauce,).
- ORANGE SAUCE: Adjust oven rack to lower-middle position and heat broiler. Add 3 tablespoons Cognac to broiler-safe 12-inch skillet; set over medium heat just until vapors begin to rise from Cognac, about 5 seconds. Remove pan from heat and wave lit chimney match over cognac until it ignites; shake pan until flames subsides. (Cognac should burn for about 15 seconds; re-ingite if flame dies too soon).
- Add butter, 3 tablespoons sugar, and 1 cup orange juice to cognac; simmer briskly over high heat, whisking occasionally, until many large bubbles appear and mixture reduces to thick syrup, 6-8 minutes. (You should have just over 1/2 cup sauce.) Transfer sauce to small bowl; do not wash skillet. Stir remaining 1/4 cup orange juice, zest, liqueur, and remaining tablespoon cognac into sauce. Cover to keep warm.
- TO ASSEMBLE: Fold each crepe in half, then in half again to form wedge shape. Arrange 9 folded crepes around edge of now-empty skillet, with rounded edges facing inward, overlapping as necessary to fit. Arrange remaining 3 crepes in center of pan, sprinkle crepes evenly with remaining tablespoon sugar. Place skillet in oven and broil until sugar caramelizes and crepes turn spotty brown, about 5 minutes. (Watch crepes constantly to prevent scorching; turn pan as necessary) Remove pan from oven and pour half of sauce over crepes, leaving some areas unsauced. Transfer crepes to individual serving dishes ans serve immediately, passing extra sauce separately.
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.
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