Newzealandsmapleandorangecrpes Recipes

CREPES WITH MAPLE-WALNUT PRALINE AND CRèME FRAîCHE

Steps:

• Boil 1 cup maple syrup and walnut pieces in heavy medium saucepan over medium-high heat, stirring occasionally, about 5 minutes. Remove from heat and stir mixture frequently until syrup begins to get cloudy, about 2 minutes. Pour mixture onto sheet of foil and cool. Chop praline finely.
• Whisk pancake mix, 3/4 cup water, and brandy in small bowl to form smooth thin batter. Heat medium (7- to 8-inch-diameter) nonstick skillet over medium heat. For each crepe, brush skillet with oil and pour in very scant 1/4 cup batter, rotating skillet so batter covers bottom. Cook until edges brown, about 40 seconds. Loosen edges with spatula, lift, and turn crepe over. Cook until bottom browns in spots, about 30 seconds. Turn out onto paper towel. Repeat with remaining batter, placing crepes between paper towels.
• Fold crepes into quarters and divide among 4 plates. Sprinkle generously with praline and drizzle with crème fraîche and maple syrup.
• *Sold at some supermarkets and at specialty foods stores.

MOM'S NALESNIKI (SURPRISINGLY EASY POLISH CREPES)

Steps:

• Combine the flour, salt, egg and 1/2 cup each of milk and water and blend with hand mixer.
• Keep adding the remaining milk and water until you get a batter that's a bit thinner than sour cream. I've included some pictures to get an idea, but it should be pretty runny.
• Heat a frying pan (approx. 9" diameter) over high heat and spray with non-stick spray (or coat with oil that can withstand high temperatures).
• Pour about one and a quarter soup ladle on the center of the hot, greased pan. Tilt the pan immediately to spread the batter around. Remember, the batter may look really thin in spots, but that's ok, it'll still flip once it's cooked through (this is where I always went wrong because it seemed too thin and I panicked, but if it gets too thick it won't set properly).
• Let cook for a few minutes, depending on how hot the pan is this could take from 1-3 minutes. You can tell when it's ready to flip when 1) the crepe slides around when you move the pan and 2) you don't see anymore soft or uncooked areas in the top of the crepe. They're pretty thin so you can literally see the runny sections firm up!
• Flip the crepe over and cook for 30seconds - 1 minutes then slide onto a plate.
• If folding with any mixture, place mixture on half of crepe, fold over then fold over again so you get a quarter triangle. Depending on the filling, they can be served immediately or if using cheese filling (described in the intro, adjust ingredients to your personal preference), fry them up in a bit of butter to get the outside crispy and melt the cheese a bit. For jam or apple sauce, we just roll them up and top with sour cream and/or sugar.

MADELEINES

Steps:

• Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

GRANDMA NANCY'S CREPE RECIPE

Steps:

• Blend all ingredients together until it looks like a loose pancake batter. This will make between 8 to 10 crepes, depending on how thin they are made. They work best when they are almost paper thin. Pour small amount onto hot crepe pan and cook approximately 2 minutes on each side.

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.

MAPLE BUTTER CREAM CREPES

Steps:

• Combine ingredients for the crepes in blender container in order given; blend for 1 minute.
• Scrape down sides of container with rubber spatula and blend for another 15 seconds or until smooth.
• Refrigerate batter for at least 1 hour; cook crepes on crepe griddle as per manufacturers suggestion using 2 to 3 tablespoons of batter per crepe or in traditional pan.
• For the maple cream cut the butter into cubes and allow to reach room temperature.
• Blend 2 cups of the butter with the maple syrup and extract; whip until light.
• Microwave serving plates until warm or place in prehated oven on low heat to warm.
• Melt the remaining 1/2 cup of butter and set aside.
• Spread cooked, warm crepes with the whipped butter mixture and quickly roll crepes up, drizzle lightly with melted butter.
• In desired sprinkle with powdered sugar and serve any left over whipped butter on the side.
• Please note that the prep time includes the time needed to chill the crepe batter.