Crepes With Orange Zest And Chocolate Recipes

ORIGINAL FRENCH CRêPES SUZETTE

Steps:

• Gather the ingredients.
• In a big bowl, vigorously whisk the flour, milk, water, eggs, 2 tablespoons of melted butter, orange juice, orange zest, and salt until the batter is completely smooth. Allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes.
• Use some of the remaining melted butter to grease a crêpe pan , large skillet, or nonstick skillet. Heat up over low-medium heat.
• Add 3 tablespoons of batter to the pan and swirl it until the bottom of the pan is covered with batter.
• Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.
• Loosen the edges of the crêpe, slide a spatula under it, and then gently flip it. If you don't have a spatula, use your fingers, a fork, or carefully flip it in the air using just the pan.
• Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat the process with the remaining batter, lightly greasing the pan with melted butter every time. Set aside.
• In a large skillet set over medium heat, melt half of the butter until it foams.
• Remove the skillet from the heat and sprinkle half of the sugar over the melted butter.
• Carefully add half of the orange liqueur. The mixture will ignite.
• When the flame goes out, add each crêpe to the pan to coat both sides in the orange syrup.
• Fold the crêpes into quarters or roll them up.
• Melt the remaining butter in the same skillet, remove it from the heat, and add the remaining sugar and Grand Marnier.
• For serving, place 1 or 2 crêpes per person on a plate, top with a scoop of ice cream, and drizzle with orange syrup. Serve immediately.
• Enjoy.

CHOCOLATE DIPPED CANDIED ORANGE AND LEMON ZEST AND CHOCOLATE COVERED PRETZELS

Steps:

• Melt the chopped chocolate in a water bath until it reaches 115 degrees F, stirring until very smooth. Pour 2/3 of the chocolate on to a marble slab or work surface. With a metal spatula, work the chocolate by spreading it back and forth across the work surface for at least 3 minutes until it is thick and on the point of setting. With a scraper, quickly transfer the chocolate from the marble to the reserved chocolate. Reheat the chocolate in the water bath.
• The chocolate needs to reach 84 degrees F before dipping. Using the candy dipping fork, dip some of the pretzels in the milk chocolate. Allow to dry on a piece of wax paper. Follow the same procedure with the candied oranges and lemons. Let the candy set in the refrigerator.

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.

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.