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 SUZETTE WITH VANILLA ICE CREAM AND ORANGE BUTTER SAUCE
Provided by Tyler Florence
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Add milk and eggs to blender and combine. Add the flour 1/2 a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for at least 30 minutes to rest. While it rests make the orange butter sauce.
- Dip a piece of kitchen paper in butter and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and fold in half and press into a muffin tray to form little cup shapes. Bake in hot oven for 10 to 12 minutes until slightly crispy and brown around the edges, the middle should remain spongy and light.
- Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it caramelizes. It should be a golden color. Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrupy-about 10 minutes. When done, set to the side.
- To assemble, place crepe "cup" in the center of plate and place a scoop of vanilla ice cream in the cup. Drizzle with the orange butter sauce
GRAND MARNIER CRêPE CAKE
Provided by Lillian Chou
Categories Cake Liqueur Milk/Cream Mixer Egg Dessert Bastille Day Orange Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 (dessert) servings
Number Of Ingredients 10
Steps:
- Blend eggs, milk, 1/2 cup cream, and 1/2 teaspoon vanilla with flour, salt, 1/4 cup confectioners sugar, and 1 teaspoon zest in a blender until just smooth.
- Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot. Pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of crépe with a heatproof rubber spatula, then flip crêpev over with your fingertips and cook 15 seconds more. Transfer to a plate. Continue making crêpes, brushing skillet with butter each time and stacking on plate.
- Beat remaining 2 1/2 cups cream, 1/2 teaspoon vanilla, 3/4 cup confectioners sugar, 1 teaspoon zest, and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.
- Center a crêpe on a serving plate and spread with 1/4 cup cream. Continue stacking crêpes and spreading with cream, ending with a crêpe. Chill, covered, at least 4 hours and up to 24.
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
More about "orange butter crepes with rum recipes"
CRêPES SUZETTE RECIPE BY JACQUES PéPIN - FOOD & WINE
From foodandwine.com
5/5 Category Dessert
- In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
- Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
- In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
- Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter.
BUTTER AND RUM CRêPES - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
5/5 (7)Total Time 30 minsCategory BrunchCalories 661 per serving
- Put the sugar and zests into a bowl and rub together with your fingertips until the sugar is moist and very fragrant. Put the sugar and zest into a food processor or blender.
- Add the salt, eggs, milk, rum or vanilla, and Grand Marnier, if you’re using it, and blend. Pour in the butter and process until the mixture is well blended.
- Add the flour and pulse the machine to incorporate it. Make certain the flour is blended, but don’t overmix. Pour the batter into a pitcher or a large measuring cup with a spout, cover, and refrigerate for at least 2 hours.
- When you’re ready to make the crepes, sprinkle a dinner plate with sugar. Then rub an oiled paper towel over the surface of a 7-1/2-inch-diameter crepe pan or a similar-sized skillet. Place over medium heat.
CREPES SUZETTE - SWEET AS HONEY
From sweetashoney.co
5/5 (83)Total Time 35 minsCategory DessertCalories 442 per serving
CREPES SUZETTE (CREPES WITH ORANGE-INFUSED BUTTER)
From monpetitfour.com
CLASSIC CREPES SUZETTE WITH RUM - ALL DAY I EAT LIKE A SHARK
From alldayieat.com
CRÊPES WITH ORANGE LIQUEUR SAUCE | BCLIQUOR
From bcliquorstores.com
CLASSIC FRENCH CREPES RECIPE – BAKING LIKE A CHEF
From bakinglikeachef.com
HOW TO MAKE THE PERFECT CRêPES | BBC GOOD FOOD
From bbcgoodfood.com
BASIC CRêPES RECIPE - MARICEL PRESILLA - FOOD & WINE
From foodandwine.com
EASY BLENDER CREPES RECIPE (SWEET OR SAVORY) - LITTLE …
From littlespicejar.com
CRêPE SUZETTE, FRENCH TRADIONAL ORANGE BUTTER CREPE RECIPE
From myparisiankitchen.com
5/5 (1)Cuisine French
CRêPES (BUTTERY & TENDER WITH BEER IN THE BATTER) - PICNIC ON A BROOM
From picniconabroom.com
HOT BUTTERED RUM WITH ORANGE AND VANILLA - SIMPLY RECIPES
From simplyrecipes.com
RORY O'CONNELL'S CRêPES WITH ORANGE BUTTER - RTE.IE
From rte.ie
BLOOD ORANGE CREPE SUZETTE FOR TWO - THE FLAVOR BENDER
From theflavorbender.com
EASY CREPES RECIPE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
CRêPES SUZETTE WITH ORANGE BUTTER | FOLLOW YOUR HEART®
From followyourheart.com
GUSTO TV - CRêPES WITH ORANGE BUTTER SAUCE
From gustotv.com
CRêPES RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love