Orange Crepes Recipes

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ORANGE-ANISE CREPES



Orange-Anise Crepes image

This is my grandma's recipe. She used to cook this for her grandchildren in the morning when we would stay over night. They're yummy!!

Provided by Karen Gallinetti

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 8h20m

Yield 6

Number Of Ingredients 7

4 large eggs
1 cup milk
¾ cup orange juice
1 tablespoon anise extract
1 cup all-purpose flour
2 tablespoons butter, divided
Sugar, for dusting

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.

Nutrition Facts : Calories 213 calories, Carbohydrate 25.5 g, Cholesterol 137.4 mg, Fat 8.2 g, Fiber 0.6 g, Protein 7.9 g, SaturatedFat 4 g, Sodium 91.4 mg, Sugar 9 g

ORANGE SAUCE FOR CREPES



Orange Sauce for Crepes image

A simple orange dessert sauce -- perfect for crepes.

Provided by ANN57

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 4

1 cup white sugar
½ cup butter
½ cup light corn syrup
½ cup frozen orange juice concentrate, thawed

Steps:

  • Combine sugar, butter, corn syrup and orange juice concentrate in a medium saucepan over medium heat. Bring to a boil, reduce heat and simmer 5 minutes more. Serve.

Nutrition Facts : Calories 379.6 calories, Carbohydrate 63.4 g, Cholesterol 40.7 mg, Fat 15.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 9.7 g, Sodium 126.6 mg, Sugar 49.5 g

CREPES SUZETTE WITH ORANGE SAUCE



Crepes Suzette With Orange Sauce image

It takes a few crepes to get the heat of the pan right; your first two or three will almost inevitably be unusable. (To allow for practice, the recipe yields about 16 crepes; only 12 are needed for the dish.) A dry measuring cup with a 1/4 cup capicity is useful for portioning the batter. Whole milk is better than skim or lowfat.

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

3 large eggs
1 1/2 cups whole milk
1/2 cup water
1 1/2 cups unbleached all-purpose flour
2 tablespoons cognac
3 tablespoons sugar
1/2 teaspoon table salt
5 tablespoons unsalted butter, melted, plus extra for brushing pan
4 tablespoons cognac
6 tablespoons unsalted butter, cut into 6 pieces
4 tablespoons sugar
1 tablespoon grated orange zest
1/4 cup fresh orange juice from 3-4 large orange
2 tablespoons orange liqueur, preferably triple sec

Steps:

  • FOR THE CREPES: Combine eggs, milk, water, flour, Cognac, sugar, salt and melted butter in a blender until smooth batter forms, about 10 seconds. Transfer batter to medium bowl.
  • Using pastry brush, brush bottom and sides of 10-inch nonstick skillet very lightly with melted butter; heat skillet over medium heat. When butter stops sizzling, tilt pan slightly to right and begin pouring in scant 1/4 cup batter. Continue to pour batter in slow, steady stream, rotating wrist and twirling pan slowly counterclockwise until pan bottom is covered with even layer of batter. Cook until crepe starts to lose opaqueness and turns spotty light golden brown on bottom.-, loosening crepe from side of pan with rubber spatula, 30 seconds to 1 minute. To flip crepe, loosen edge with rubber spatula and, with fingertips on top side, slide spatula under crepe and flip. Cook until dry on second side about 20 seconds.
  • Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan very lightly with butter before making each crepe. As they are done, stack crepes on plate (you will need 12 crepes). (Crepes can be double-wrapped in plastic and refrigerated up to 3 days. If crepes have been refrigerated, bring them to room temperature before making sauce,).
  • ORANGE SAUCE: Adjust oven rack to lower-middle position and heat broiler. Add 3 tablespoons Cognac to broiler-safe 12-inch skillet; set over medium heat just until vapors begin to rise from Cognac, about 5 seconds. Remove pan from heat and wave lit chimney match over cognac until it ignites; shake pan until flames subsides. (Cognac should burn for about 15 seconds; re-ingite if flame dies too soon).
  • Add butter, 3 tablespoons sugar, and 1 cup orange juice to cognac; simmer briskly over high heat, whisking occasionally, until many large bubbles appear and mixture reduces to thick syrup, 6-8 minutes. (You should have just over 1/2 cup sauce.) Transfer sauce to small bowl; do not wash skillet. Stir remaining 1/4 cup orange juice, zest, liqueur, and remaining tablespoon cognac into sauce. Cover to keep warm.
  • TO ASSEMBLE: Fold each crepe in half, then in half again to form wedge shape. Arrange 9 folded crepes around edge of now-empty skillet, with rounded edges facing inward, overlapping as necessary to fit. Arrange remaining 3 crepes in center of pan, sprinkle crepes evenly with remaining tablespoon sugar. Place skillet in oven and broil until sugar caramelizes and crepes turn spotty brown, about 5 minutes. (Watch crepes constantly to prevent scorching; turn pan as necessary) Remove pan from oven and pour half of sauce over crepes, leaving some areas unsauced. Transfer crepes to individual serving dishes ans serve immediately, passing extra sauce separately.

ORANGE CRêPES



Orange Crêpes image

Provided by Metro

Time 40m

Yield 12

Number Of Ingredients 9

3 egg
1 cup (250 mL) milk
1 cup (250 mL) table cream
3 Tbsp. (45 mL) melted butter
2 Tbsp. (30 mL) sugar
1 1/2 cup (375 mL) flour
1 Tbsp. (15 mL) baking powder
1 pinch Salt
Zest of one orange

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.

CREPES SUZETTE



Crepes Suzette image

Provided by Bobby Flay

Categories     dessert

Yield 4 Servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour
Pinch salt
3 eggs
1/2 cup sugar
2 cups milk
1 tablespoon orange liqueur (recommended: Grand Marnier)
1 teaspoon vanilla extract
1 tablespoon orange zest
1/2 cup clarified butter
1 1/2 cups freshly squeezed orange juice
2 tablespoons sugar
2 teaspoons grated orange zest
2 tablespoons orange liqueur (recommended: Grand Marnier)
3 oranges, peeled and sectioned
Vanilla ice cream, for serving

Steps:

  • Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
  • Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
  • In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
  • Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.

ORANGE CREPES



Orange Crepes image

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

1 1/2 cups flour
1/2 tablespoon sugar
1/2 teaspoon baking powder
1 1/2 cups milk
1/2 cup orange juice
2 eggs
1/2 teaspoon vanilla
1 teaspoon orange zest (grated orange peel)
1/2 cup orange juice
1 teaspoon cornstarch

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.

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