Orange Crepes 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.

ORANGE CRêPES

Steps:

• Put first 5 ingredients in the blender jar, blend one minute.Add remaining ingredients through the top of the jar.Blend until smooth. Let stand 10 minutes.Heat a frying pan and pour 1/4 cup (60 mL) crêpe batter, spread evenly on the bottom of the pan, cook on minute on each side.Keep 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.

CREPES WITH ORANGE ZEST AND CHOCOLATE

Steps:

• In a medium-size mixing bowl, whisk together the flour, milk, egg, and salt. Heat a large frying pan or wok over medium-high heat. When the pan is hot add a teaspoon of butter and swirl the pan to coat the surface of the pan with the melted butter. Pour 1/4 cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer. After 2 minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 30 seconds to 2 minutes. Repeat with the remaining 2 teaspoons butter and remaining batter.
• In large 10-inch saute pan, melt 1/2 cup butter, granulated sugar, and orange zest together. Add 1 crepe at time and cover it with the orange butter. Fold each crepe in half, and then in half again, to make a triangle and place it on a warm plate. Repeat these steps to cook the remaining crepes. Pour the melted chocolate over the crepe and dust it with powdered sugar. Drizzle the Grand Marnier over it and light it at the table in front of the guest. Always use caution. Serve hot.

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.

CREPES WITH ORANGE SYRUP

Steps:

• Place flour in a large bowl and make a well in the center.
• Pour the eggs into the center, then beat with a wire whisk. Mix well.
• Add the milk very gradually, and blend completely.
• Add the butter, salt, vanilla and sugar and mix until thoroughly incorporated. The batter will be thin.
• Set aside and let it sit for 30 minutes.
• Heat a flat non-stick pan over medium or medium/high.
• Ladle 1/4 cup portions of the batter into the pan, or pour from a measuring cup.
• Cook each crepe 1-2 minutes per side.
• When the crepes are done, roll them up, and place on serving plate.
• In a small saucepan, mix the water, 2 tsp sugar, and marmalade together. Heat over low heat and bring to a simmer. Reduce the liquid until it becomes a thin syrup.
• Drizzle the crepes with syrup and garnish with orange slices.
• In another small saucepan, heat the orange liqueur until small bubbles form (do not boil), then carefully light with a long match. Caution: keep face away from the pan. Carefully pour liqueur over the crepes before the flames die out.

LEMON AND MANDARIN ORANGE CREAM CHEESE CREPES

Steps:

• Whisk 1 cup sugar, butter, water, 1/4 cup lemon juice, and egg yolk together in a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cover sauce to keep warm.
• Beat cream cheese, 1/4 cup mandarin orange juice, 1/4 cup sugar, 2 tablespoons lemon juice, and vanilla extract in a bowl using an electric mixer until well blended; mixture will be a bit lumpy.
• Blend milk, flour, and eggs together in a bowl using an electric mixer. Set a greased crepe pan over medium heat. Ladle batter in until just covering the bottom of the pan. Cook until top dries, about 3 minutes. Flip and set aside; repeat with the remaining batter.
• Spoon filling into crepes and fold over like a taco. Spoon mandarin orange pieces over filled crepes. Pour sauce on top.