Orange Butter Crepes With Rum Recipes

ORANGE BUTTER CREPES WITH RUM

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.

ORANGE CREPES

Steps:

• Combine softened cream cheese and orange rind and set aside to blend.
• Combine eggs, flour, salt, and milk. Beat until smooth. Let stand 30 minutes.
• For each crepe - pour ¼ cup batter in hot lightly greased 6 ½ inch skillet. Cook until lightly browned on both sides. Stack crepes between sheets of waxed paper and freeze until you need them.
• You can thaw these in bulk in your oven or a couple at a time in the microwave. I don't freeze them filled but do the filling after they are thawed.
• To make sauce - heat concentrated orange juice in pot and thicken slightly with corn starch. Pour over filled and rolled crepes and then sprinkle one teaspoons orange liqueur on top to serve.

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.