Breakfast Crepes With Candied Tangerines Food

BREAKFAST CREPES

Steps:

• In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
• Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
• Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
• After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
• Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

CHALLENGE: CHOCOLATE CREPE WITH TANGERINE DRIED RED CHILI SAUCE

Steps:

• To make the crepe: In a medium bowl, mix all wet ingredients. Add the flour and whisk to combine. Stir in the melted butter and set aside.
• In a large nonstick skillet over medium heat, add 1/3 cup of the batter into the center of the skillet. Swirl the pan so the batter covers the surface of the pan, evenly and thinly. Cook until golden, then flip. Cook a few more seconds, then remove to a plate. Repeat with the remaining batter. Let cool and cover with plastic wrap until ready to use.
• To make the filling: Combine all ingredients in a small bowl and set aside.
• To make the sauce: In a small pot over medium heat, combine the sugar and water and bring to a simmer. Remove from heat and whisk in the cream until blended. Stir in the tangerine juice and cayenne and bring to a boil. Remove from heat and set aside.
• To assemble: Lay each crepe out on a work surface and spread 1 line of chocolate spread mixture down the center. Roll up each crepe to enclose the filling. Sprinkle some of the trail mix on a plate, lay 1 crepe on top and pour about 2 tablespoons sauce over each crepe. Repeat with remaining crepes and filling. 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.

MILLE CREPE CAKE WITH GRAPEFRUIT CREAM AND CANDIED ORANGES

Steps:

• For the crepes: In a large bowl, whisk together the flour, sugar, baking powder and salt. In a separate medium bowl, whisk together the eggs, milk and vanilla. Whisk the wet ingredients into the dry ingredients until fully incorporated.
• Using an immersion blender, mix the batter until silky smooth and very thin, 2 to 3 minutes, to break up all egg proteins and fully blend the flour. (You may also use a regular blender.) Refrigerate the batter for at least 1 hour before use.
• Heat a nonstick crepe pan over medium heat. Add a small bit of butter to grease the pan. Pour 1/4 cup of the batter into the center of the pan. Use a ladle or the back of a large spoon to spread the batter out as thinly as possible, using a circular motion.
• Cook the crepe until air bubbles on the top are formed and starting to pop, and the bottom is light brown, about 1 minute. Flip the crepe with an offset spatula or pancake turner and allow to cook on second side until golden brown, 1 minute. Transfer the crepe to a plate or baking sheet to cool.
• Continue this process with the rest of the batter. It may not be necessary to butter the pan every time, as long as the crepes continue to freely release. You should have about 18 crepes.
• Allow the crepes to completely cool to room temperature.
• For the filling: Bring the grapefruit and lemon juice to a simmer in a medium saucepan. Whisk the eggs, egg yolk and sugar together in a medium bowl. When the grapefruit juice begins to simmer, temper the egg mixture by adding a small amount of hot liquid to the eggs while constantly whisking. Add the warmed egg mixture back to the pot and continue to cook over medium heat, continuously whisking. When the mixture is thick enough to coat the back of a spoon, transfer to a medium bowl (strain through a fine-mesh strainer if necessary). Finish by whisking in the butter. Cool completely in the refrigerator.
• Add the heavy cream and confectioners' sugar to the bowl of a stand mixer fitted with the whisk attachment and beat until soft peaks form.
• Once the curd has completely cooled, fold about 1/4 of the whipped cream into it, then add all of the curd mixture to the bowl of remaining whipped cream and gently fold it in, taking care not to deflate the whipped cream. This will be your filling for the crepe cake.
• One layer at a time, add a heaping scoop of grapefruit cream and spread out to the edges of the crepe. Top with another crepe and repeat process until the last layer of crepe is placed on top. Spread the remaining grapefruit cream on top and decorate with candied oranges.
• Preheat the oven to 200 degrees F and line a baking sheet with a silicone mat. Slice the orange crosswise into very thin slices, about 1/8 inch thick. Bring the sugar and 1 cup water to a boil in a medium saucepan over medium-high heat. Add the orange slices, lower the heat to medium low and simmer for 15 minutes. Drain the orange slices and spread them out on the prepared baking sheet. Bake for 1 hour. Remove the orange slices from the pan and allow to cool and harden on a wire rack.
• To create an ombre pattern of citrus slices, candy 2 slices from each type of citrus:
• Meyer lemon, navel orange, tangerine, Cara Cara orange, ruby grapefruit and blood orange.

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.