Crepes With Orange Syrup Recipes

ORANGE-ANISE CREPES

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.

CREPE SYRUP

Steps:

• Place the brown sugar on your plate next to your crepes. Drip the coffee onto the sugar and stir with your fork. Dip your crepes in the mixture.

CREPES WITH ORANGE SYRUP

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.

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.

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.

CREPES WITH HOMEMADE FRUIT SYRUP

Steps:

• 1. Put the blackberries, sugar, and 1 ounce of water in a pot. Bring to a boil, then reduce heat and simmer until the mixture has reached a syrupy consistency, about 10 minutes.
• 2. Meanwhile, sift the flour and salt into a medium mixing bowl.
• 3. Whisk the beaten eggs and milk together and pour them into the flour mixture.
• 4. Whisk in the melted butter, then strain the mixture through a fine mesh sieve to remove any lumps.
• 5. Place a nonstick pan over medium heat. Melt the pat of butter, then pour in enough batter to cover the surface of the pan. Cook until golden brown, about 1 minute on each side.
• 6. Fold the crepe in half, pour syrup over, and serve.