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.
CREPES WITH ORANGE SYRUP
Make and share this Crepes With Orange Syrup recipe from Food.com.
Provided by Meryl
Categories Breakfast
Time 52m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place flour in a large bowl and make a well in the center.
- Pour the eggs into the center, then beat with a wire whisk. Mix well.
- Add the milk very gradually, and blend completely.
- Add the butter, salt, vanilla and sugar and mix until thoroughly incorporated. The batter will be thin.
- Set aside and let it sit for 30 minutes.
- Heat a flat non-stick pan over medium or medium/high.
- Ladle 1/4 cup portions of the batter into the pan, or pour from a measuring cup.
- Cook each crepe 1-2 minutes per side.
- When the crepes are done, roll them up, and place on serving plate.
- In a small saucepan, mix the water, 2 tsp sugar, and marmalade together. Heat over low heat and bring to a simmer. Reduce the liquid until it becomes a thin syrup.
- Drizzle the crepes with syrup and garnish with orange slices.
- In another small saucepan, heat the orange liqueur until small bubbles form (do not boil), then carefully light with a long match. Caution: keep face away from the pan. Carefully pour liqueur over the crepes before the flames die out.
Nutrition Facts : Calories 358.9, Fat 9.7, SaturatedFat 5.1, Cholesterol 127.3, Sodium 188.4, Carbohydrate 58.7, Fiber 1.7, Sugar 24, Protein 10
LEMON AND MANDARIN ORANGE CREAM CHEESE CREPES
Perfect for a light brunch. Very easy to make. A little on the rich side, so smaller portions are best.
Provided by Chef_Crimson
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 24m
Yield 12
Number Of Ingredients 13
Steps:
- Whisk 1 cup sugar, butter, water, 1/4 cup lemon juice, and egg yolk together in a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cover sauce to keep warm.
- Beat cream cheese, 1/4 cup mandarin orange juice, 1/4 cup sugar, 2 tablespoons lemon juice, and vanilla extract in a bowl using an electric mixer until well blended; mixture will be a bit lumpy.
- Blend milk, flour, and eggs together in a bowl using an electric mixer. Set a greased crepe pan over medium heat. Ladle batter in until just covering the bottom of the pan. Cook until top dries, about 3 minutes. Flip and set aside; repeat with the remaining batter.
- Spoon filling into crepes and fold over like a taco. Spoon mandarin orange pieces over filled crepes. Pour sauce on top.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 35.4 g, Cholesterol 111.9 mg, Fat 22.6 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 13.9 g, Sodium 192 mg, Sugar 25.8 g
SEAFOOD CREPES
An elegant but easy dish, sure to impress your guests! You can use any seafood, your favorite shellfish, a combination of flavors is good.
Provided by pammyowl
Categories European
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For crepes;.
- Whisk dry ingredients together. Mix in eggs, milk and butter. With a hand beater mix until smooth.
- In an 8" skillet or crepe pan, lightly brush with butter, heat until bubbly on medium heat, pour a scant 1/4 cup batter and, swirl it around to coat the pan. Cook until top is dry and bottom is light brown. Flip and cook the other side. Stack on top of each other and keep warm. * tip*You can easily do the crepes ahead and stack them with waxed paper between each one, refrigerate for up to 2 days or freeze for up to 3 months.
- Saute the mushrooms and green onion in butter until tender. Put the seafood, 1/2 and 1/2, cream cheese and parsley in the pan, over medium heat, until the cheese has melted. Pour in Sherry.
- In each crepe, place 1/4 cup seafood filling, roll and place in a two baking dishes, 12" x 71/2" x 2", seam side down. Top each pan with the Swiss cheese and place in a 350 degree oven until the crepes are hot, approximately 20 minutes.
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
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