Orange Crepe Batter 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.

BASIC CREPES

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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.

JACQUES PéPIN ORANGE SOUFFLé CRêPES RECIPE - (3.7/5)

Steps:

• Crêpes: Melt butter in a skillet While the butter is melting, combine flour, eggs, sugar, salt, and 1/4 cup milk. Whisk until smooth and thick. Add enough milk to make a thin batter. Add the melted butter. Ladle some of the batter into the skillet. Quickly turn the skillet to coat the pan with the batter. Cook for about 1 minute, at least on one side. When you see it is golden, flip it over to cook for a little bit longer. Remove from pan. Repeat for each crêpe. Soufflé Filling: Preheat oven to 375°F. Grease an ovenproof pan with butter then sprinkle with sugar and shake to cover butter. Whip eggs whites until firm peaks form. Add 1 cup sugar and orange zest to peaked whites and mix. Place crêpes on prepared baking dish and ladle filling onto each crêpe. Fold each crêpe once and dust with powdered sugar. Bake about 10 minutes. Dust lightly with more powdered sugar and drizzle lightly with Grand Marnier, if desired. Serve immediately.

ORANGE CHOCOLATE ALMOND BUTTER CREPES RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together flour, sugar, and salt.
• In a large bowl, whisk together the milk and eggs. Add the flour mixture in thirds, whisking until smooth after each addition. Knead 1 squeeze pack of Justin's® Maple Almond Butter in your hands until softened, then add half of the squeeze pack to the crepe batter and whisk until totally smooth. Whisk in 1 teaspoon of orange zest. Let the batter rest for 15 minutes.
• Heat an 8-inch nonstick skillet over medium heat and grease lightly with nonstick spray. Add ¼ cup of the crepe batter, tilting the pan until the batter coats the bottom evenly. Cook for 1 minute, until bubbles appear on the surface, then carefully flip and cook for another 30 seconds, until lightly browned and cooked through. Remove the crepe from the pan and repeat with the remaining batter to make 4 crepes total.
• Use a sieve to dust a crepe evenly with cocoa powder. Fold in half, then in half again, to create a triangle. Repeat with the remaining crepes.
• Arrange each crepe on a plate and drizzle with the remaining 1½ squeeze packs of Justin's® Maple Almond Butter (run the squeeze packs under warm water if the consistency is too thick to drizzle) and sprinkle with the remaining ½ teaspoon orange zest. Garnish with the orange slices.
• Enjoy!

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.

BLOOD ORANGE CRêPE CAKE

Steps:

• First, make the crème pâtissière. Put the blood orange zest and juice in a large saucepan, scrape in the beans from the vanilla pod and bring to the boil over a medium-high heat. In a large bowl, whisk together the whole eggs, yolks, sugar and cornflour for 2-3 mins until smooth. Pour the orange juice mixture over the egg mixture while whisking together to combine. Pour back into the pan and simmer, whisking constantly, for 4-5 mins until the custard has thickened. Scrape the custard into a clean bowl and cover closely with cling film, pressing it onto the surface to prevent a skin from forming. Allow to cool to room temperature, then put in the fridge for at least 3 hrs to chill completely.
• To make the crêpe batter, put the flour, sugar and 1 tsp salt in a large bowl and mix together. In a separate bowl, whisk together the eggs, three-quarters of the milk and the butter to combine. Make a well in the flour mixture and pour in the egg mixture. Whisk together into a smooth batter. Cover with cling film and leave at room temperature for 30 mins before cooking. If the batter is very thick, gradually loosen with the remaining milk until it's the consistency of double cream.
• To cook the crêpes, place a 20-25cm non-stick crêpe or frying pan over a medium heat and lightly grease with vegetable oil. Ladle a thin layer of the batter into the pan, swirl around so it's even, then tip any excess batter back into the bowl. Cook for about 11/2 mins or until lightly browned underneath, then flip and cook for a further 30-40 secs until lightly browned. Tip onto a plate lined with baking parchment. Repeat with the remaining batter and pile the crêpes on top of one another, using pieces of parchment to separate them. You should have about 20-25.
• To finish the crème pâtissière, remove the custard from the fridge and beat until loosened and smooth. In a separate bowl, whisk the cream until it holds medium peaks. Fold the cream into the custard in 3 additions until fully combined. To assemble, place the first crêpe on a serving plate or cake stand and top with a small amount (about 3 tbsp) of the crème pâtissière. Use a palette knife or spoon to spread into a thin, even layer that almost reaches the edge. Repeat with the remaining crêpes and filling until it has all been used up. Cover the cake lightly with cling film and chill until ready to serve.
• To make the caramelised orange slices, put the sugar in a big pan with 400ml water and bring to the boil. Add the orange slices and boil gently for about 20 mins or until the orange peel is starting to turn translucent. Reduce the heat to a gentle simmer and cook for 10-20 mins more or until the liquid has reduced to a thick syrup. Carefully remove the orange slices from the pan and place on a baking tray lined with parchment, and leave to cool completely. When ready to serve, top the cake with the slices. Best served on the day it's made, but will keep in the fridge for up to two days. Any leftover syrup can be used in cocktails.