Crepes With Oranges And Almonds Food

CREPES WITH ORANGES AND ALMONDS

Steps:

• Using a paring knife, peel the orange, cutting deeply enough to remove the outer layer of white pith. Working over a bowl, free each segment by cutting in around the membrane, angling the knife toward the center. Set the orange segments aside.
• Place a large, heavy skillet over medium heat and add the sugar. Cook, stirring occasionally with a metal fork, until the sugar is melted and golden brown. Remove from the heat and carefully add the orange juice, Grand Marnier, butter and ginger. (The mixture will sputter.) Return the mixture to the heat and stir until smooth.
• One at a time, place the crepes in the pan, coat with the sauce, fold into quarters with tongs and move toward the edge of the pan. Add the orange segments to the pan.
• Add the brandy to the pan, wait 30 seconds for it to become warm and ignite it with a match. When the flames die, garnish with the almonds, sprinkle lightly with powdered sugar and serve.

ORANGE CREPES

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.