Orange Butter Crepes With Rum Food
ORANGE BUTTER CREPES WITH RUM
A rich and delicious crepe recipe made extra special with orange and rum with quick-make instructions
Provided by Ivan Liew
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Finely grate orange peel to taste. Try it first with approx 1 tablespoon.
- Melt the butter so it is liquid.
- Combine grated orange peel and all ingredient (except the fresh fruit and ice-cream!) into a blender and blend until smooth.
- Place in refrigerator. This is to allow bubbles to dissipate, but if you're in a hurry you can leave out this step and results are still good.
- Lightly oil or butter your pan. I don't have a special pan for this so I use a wok!
- On medium heat pour in some batter and swirl until you get a thin circular crepe.
- When golden brown on the edges (they will lift up slightly), quickly roll the crepes and arrange on a dish.
- Arrange 2 crepes on a large plate, dust with chocolate/cocoa powder, and arrange seasonal fruit and ice-cream on the plate.
Nutrition Facts : Calories 145.3, Fat 7.4, SaturatedFat 4.2, Cholesterol 79.9, Sodium 51.7, Carbohydrate 14.2, Fiber 0.8, Sugar 4.2, Protein 3.1
SPICED RUM ORANGE SCONE BUTTER
A delicious spread for scones, biscuits, croissants and muffins. It has the perfect combination of mildly sweet, tangy and creamy. I primarily use it on scones--and I highly recommend the fabulous Puyallup Fair Scones recipe (which that recipe has been posted on Recipezaar). But the Spiced Rum Orange Scone Butter is rather versatile, and you'll find that it goes well with lots of different kinds of breakfast rolls and breads. The recipe quantity is a guess. We usually use it as soon as I make it, and I've never taken the time to measure it.
Provided by Northwestgal
Categories Breakfast
Time 5m
Yield 1/2 cup, 24 serving(s)
Number Of Ingredients 8
Steps:
- With an electric mixer, cream all of the ingredients together to a smooth and fluffy consistency.
- Serve on freshly baked scones, biscuits, muffins or croissants. It's also good as a topping for pancakes, crepes, and bagels.
- STORING TIP - If not using immediately, place the spiced butter in an air-tight container and store in the refrigerator for up to 2 weeks. For easier spreading, let the spiced butter reach room temperature before using.
- SUBSTITUTION - If you don't have any rum extract on hand--or you just want to try something different, try replacing the rum extract with 1-2 tablespoons Captain Morgan's Spiced Rum, Grand Marnier, Triple Sec, Cointreau or other orange liqueur.
Nutrition Facts : Calories 45.2, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 0.7, Carbohydrate 2.5, Fiber 0.1, Sugar 2.3, Protein 0.1
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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