TOTALLY '80S FUZZY NAVEL
Provided by Valerie Bertinelli
Categories beverage
Time 5m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- In a large pitcher, combine the peach schnapps, orange juice, vodka and peach nectar if using and stir. When ready to serve, add ice to highball glasses, fill with the mixture and garnish with mint leaves.
STRAWBERRY CREPES FLAMBE
Dim the lights when you flambé this strawberry-brown-sugar-rum sauce over crepes tableside. It makes for one spectacular and delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield 4 crepes
Number Of Ingredients 8
Steps:
- Fold crepes in quarters. Heat in 1 tablespoon unsalted butter in a nonstick skillet over medium-high, flipping once, until warm and crisp, 5 minutes; divide between 2 plates.
- Return skillet to heat; melt 3 tablespoons butter. Stir in packed light-brown sugar, ground cinnamon, and a pinch of kosher salt; cook, swirling pan, until darkened slightly, 1 to 2 minutes. Add halved strawberries; cook until tender, 2 minutes. Remove from heat; add silver rum.
- To flambe, return skillet to medium-high heat. If using a gas burner, carefully tilt pan away from you to ignite; if using an electric burner, use a lit long match held just above the sauce. When flame subsides (5 to 10 seconds), spoon strawberries over crepes. Return skillet to medium-high heat and reduce sauce until thickened, 1 to 2 minutes; pour over crepes. Whisk heavy cream until thickened slightly. Drizzle over crepes; serve.
SEAFOOD CREPES
Steps:
- For the crepes:
- Place the flour and sugar in a medium sized mixing bowl. Slowly whisk in the milk, egg, vegetable oil, and butter. Heat a nonstick pan or crepe pan over moderate heat. Brush the pan lightly with butter.
- Pour 1/4 cup of the crepe batter into the center of the hot pan and tilt it in all directions. The batter should coat the pan in a light covering. After about 30 seconds, the bottom side of the crepe should be lightly browned and the crepe should be ready to be flipped. Shake the pan in order to release the crepe, then turn it by using a spatula or the flip of your wrist. Cook the crepe for an additional 15 to 20 seconds and turn it out onto a plate. Repeat this process with the remainder of the crepe batter. Use a round 4-inch cookie cutter to cut the crepes into hors d' oeuvre sizes.
- For the filling:
- In a small saucepot, bring the white wine to a boil and reduce by half. Add the cream and bring to a boil. Mix the cornstarch together with the cold water and whisk it into the cream and wine mixture until thickened. Let cool. In a large mixing bowl, place the crab, shrimp, and chopped egg and toss together lightly. Fold in the thickened cream mixture and season, to taste, with salt and pepper. Add the parsley.
- To assemble:
- Place a heaping tablespoon of the seafood filling in the upper left hand side of a crepe. Fold the crepe in half and then fold it in half again. Continue this process until all the crepes are filled, or all the filling is used. Serve the crepes at room temperature placed inside folded doilies.
CHOCOLATE HAZELNUT SPREAD WITH CREPES
Provided by Food Network
Categories dessert
Time 1h5m
Yield 4 servings plus extra spread
Number Of Ingredients 14
Steps:
- In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well. Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly. Keeps 1 month, covered, at room temperature.
- In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes, if you have got the time. In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up.
- One by one, spread each crepe with a thin layer of the chocolate hazelnut spread, then some banana slices, and roll up like a cigar or fold into quarters. Place 2 crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.
- Notes about the recipe: While in Italy we discovered Nutella, a chocolate hazelnut spread that comes in a jar like peanut butter. We can't get enough of it but also have trouble finding it. So I figured out how to make my own! This recipe makes more hazelnut spread than you need but it keeps and is great to spread on toast, inside croissants or on brioche. I've even caught family members just spreading it on a banana as they peel it down, one schmear per bite.
CHOCOLATE CREPES
Steps:
- For the crepes: Put the milk, chocolate and butter in a saucepan and heat to melt. Beat the eggs with the sugar in a bowl. Add the vanilla, then the flour. Beat in the chocolate mixture. Strain into a jug and let sit for 30 minutes. Add more milk or water if necessary to give the consistency of thin cream. Fry the crepes in a nonstick pan. If you do not have a nonstick pan use a bit of oil.
- For the chocolate sauce: Put the chocolate and cream together in a saucepan and heat, gently, until the chocolate has melted and the mixture is very smooth. Thin, as needed with more cream. Serve hot.
- To serve: Fill the crepes with sliced banana or strawberries and sweetened cinnamon-flecked whipped cream. They look best folded over into a triangle. Drizzle chocolate sauce over top.
More about "fuzzy navel flambe crepes food"
FLAMBé CREPE RECIPE | EAT SMARTER USA
Web 1. Wash, quarter and remove the cores from the apricots and strawberries. 2. For the crepes, stir all ingredients to form a dough and fry in a pan with melted butter, making approximately 8 pancakes. Remove and drain on …
From eatsmarter.com
From eatsmarter.com
CRêPES SUZETTE FLAMBéED, RECIPE AND STORY - MY …
Web Gradually add eggs, milk, melted butter and beer, constantly mixing to prevent any lumps. Let it stand in the fridge ideally for one hour.
From myparisiankitchen.com
From myparisiankitchen.com
CREPES SUZETTE FLAMBE WITH GRAND MARNIER – BAKING …
Web Apr 22, 2020 Instructions. To make the crepe batter, place flour, sugar, salt, eggs, vanilla extract, lemon and orange zest, Grand Marnier, and melted butter in a large bowl and mix with a hand whisk. Add half of the …
From bakinglikeachef.com
From bakinglikeachef.com
FUZZY NAVEL (BEST CLASSIC RECIPE!) – A COUPLE COOKS
Web Apr 11, 2021 Here’s the best Fuzzy Navel recipe, that 1980’s drink with OJ and peach schnapps! A few tricks take it to star level. Ingredients 3 ounces ( 6 tablespoons) peach schnapps* 6 ounces ( ¾ cup) no sugar …
From acouplecooks.com
From acouplecooks.com
FUZZY NAVEL FLAMBE CREPES RECIPE - FOOD.COM
Web Jun 5, 2008 12 crepes 2 tablespoons clarified butter 2 tablespoons orange liqueur vanilla ice cream (optional) nutmeg, freshly grated for garnish directions Peaches: Put the …
From food.com
Servings 4Total Time 40 minsCategory DessertCalories 104 per serving
From food.com
Servings 4Total Time 40 minsCategory DessertCalories 104 per serving
CREAMY MUSHROOM FILLED CREPES RECIPE | FOOD NETWORK
Web Ingredients Deselect All Crepe Batter: 3/4 cup milk 2 tablespoons unsalted butter, melted 1 tablespoon sugar 1/2 teaspoon kosher salt 2 large eggs 3/4 cup all-purpose flour …
From foodnetwork.com
Author Brooke WilliamsonSteps 4Difficulty Easy
From foodnetwork.com
Author Brooke WilliamsonSteps 4Difficulty Easy
NALESNIKI AKA CREPES RECIPE | FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
NALESNIKI AKA CREPES RECIPE | FOOD NETWORK
Web Spray a frying pan with cooking spray. Pour 1/2 cup of batter into the pan and cook until firm (tan, not brown). Turn over and cook the other side. Transfer crepes to a large plate and …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
BEST FUZZY NAVEL RECIPE - HOW TO MAKE FUZZY NAVEL - DELISH
Web Dec 30, 2019 Yields: 1 serving (s) Prep Time: 5 mins Total Time: 5 mins Ingredients Ice 3 oz. peach schnapps 3 oz. orange juice Orange wedge, for garnish Directions Save to My …
From delish.com
From delish.com
FLAMBE FLAMBES RECIPES | RECIPEBRIDGE RECIPE SEARCH
Web Food Network invites you to try this Fuzzy Navel Flambe Crepes recipe from ... View Recipe. Login to Save. Dried Fruit Flambe. Dried fruit flambe recipe - Place the orange …
From recipebridge.com
From recipebridge.com
FUZZY NAVEL RECIPE - SIMPLY RECIPES
Web Nov 7, 2022 A fuzzy navel is a highball consisting of just 2 ingredients: orange juice and peach schnapps. Schnapps (with 2 “p”s here as opposed to the German eau de vie …
From simplyrecipes.com
From simplyrecipes.com
RECIPES | MENU IDEAS | RATE AND REVIEW - RECIPEZAZZ.COM
Web Step 7: Briefly sauté one crepe at a time, just long enough to heat through. Step 8: Fold each crepe into quarters and place on a warm serving plate. Step 9: Add 1/3 of the …
From recipezazz.com
From recipezazz.com
FUZZY NAVEL FLAMBE CREPES – RECIPES NETWORK
Web Aug 21, 2015 Fold each crepe into quarters and place on a warm serving plate. Add one third of the peaches and saute for 30 seconds. Carefully add 2 tablespoons of the orange …
From recipenet.org
From recipenet.org
FUZZY NAVEL FLAMBE CREPES RECIPE - RECIPEZAZZ.COM
FUZZY NAVEL FLAMBE CREPES RECIPE - RECIPEZAZZ.COM
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love