New Zealands Maple And Orange Crêpes Recipes

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.

ORANGE BLOSSOM CREPES

Steps:

• 1. Cream together cream cheese, almonds, milk, and almond extract. Place on the center of each crepe. Fold and roll. 2. Melt butter in a frying pan over medium high heat. 3. Mix orange juice with cornstarch. Add lemon juice, orange liqueur, orange juice, orange rind, and sugar to frying pan. 4. Heat until it turns clear and thickens. Place rolled crepes in the pan. 5. Sprinkle with sliced almonds. If you are using a chafing dish, you can light with warmed brandy. Crepes: 1. Combine ingredients in blender and mix for 45 seconds. Stir sides down and run 30 seconds longer. Let rest 1 hour before cooking.

NEW ZEALAND'S MAPLE AND ORANGE CRêPES

Steps:

• Crepes:.
• Sift the flour into a mixing bowl, make a well in the centre and add eggs and milk, beating together until smooth.
• Pour into a jug and stand for 30 minutes.
• Heat a small crêpe or frying pan and brush with a little melted butter.
• Tilt the pan slightly and pour in enough batter to just cover the base and cook for 1-2 minutes over medium heat until the surface of the crêpe starts to 'dry out'.
• Carefully flip the crêpe to brown the other side and transfer to a plate. Place a layer of greaseproof paper between each crêpe to stop them sticking together.
• Maple and Orange Sauce:.
• In a saucepan heat the maple syrup, butter, orange zest and juice and bring to a boil and continue cooking until the sauce is reduced by one third.
• Then remove the pot from the heat and stir in the brandy.
• To serve, fold the crêpes into quarters and place on a serving platter, pour the syrup over the sauce and serve with ice cream.