Orange Crepes Recipes

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.

Steps:

• For the crepes: Preheat the oven to 400 degrees F.
• Whisk together the eggs, butter, heavy cream, sugar, orange liqueur and orange zest in a large mixing bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour.
• Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1 cup). Spread around the pan to cover. Cook until the top is dry and edges begin to curl up, about 1 minute. Flip and cook another minute. Repeat to make additional crepes using all the batter. Set aside.
• For the souffle batter: Combine the heavy cream, butter, orange liqueur, flour, brown sugar and orange zest in a small saucepan over low heat. Cook, stirring constantly, until thickened, about 5 minutes, then remove from the heat. Meanwhile, whisk the egg yolks in a medium bowl. Whisk the egg yolks into the warm mixture in a steady stream. Set aside.
• Place the egg whites in a stand mixer and beat to soft peaks using the whisk attachment. Fold the egg yolk mixture into the egg whites.
• Place a crepe on a parchment paper-lined rimmed sheet tray. Spoon a 4-ounce ladle of souffle batter in the middle. Fold in half, like a taco. Repeat with the remaining crepes and souffle batter. Bake until the souffle filling puffs up a little, 12 to 15 minutes.
• Dust with powdered sugar and sprinkle with orange zest.

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.

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.

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.

Steps:

• Beat the eggs with orange juice and milk, with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
• Sift together the flour, sugar and salt and gradually add to the egg mixture.
• Add the vegetable oil and mix well.
• If beating by hand, strain the mixture through a sieve to remove any lumps.
• Stir in the orange zest and allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
• Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
• You can roll these with fruit inside and top with whipped cream. I have a friend who just likes to eat these with a bit of powdered (confectioner's) sugar on them. Be adventuresome and try it with whatever sounds good with orange!

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.

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.

Steps:

• Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
• Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
• Immediately slide the pan off the heat and add the orange juice - be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
• Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

Steps:

• In small bowl, blend cream cheese, milk and almond extract, and stir in finely chopped almonds.
• Spread onto center of cooked crepes, roll up, and set aside.
• In large skillet or chafing dish, stir sugar and lemon juice into melted butter.
• Dissolve cornstarch in orange juice, and add, along with Grand Marnier and grated peel to butter mixture.
• Cook over low heat, stirring constantly, until thick and translucent.
• Place filled crepes in sauce.
• Heat to boiling.
• Pour warm cognac over all.
• Ignite, and spoon flaming sauce over crepes.
• Garnish with toasted almonds and orange sections, and serve immediately.
• Dessert Crepe Batter:.
• In a mixing bowl, whisk milk and water thoroughly with beaten eggs.
• Gradually add flour, whisking constantly until smooth.
• Add remaining ingredients, whisking constantly, and mix until smooth.
• Cover, and refrigerate for at least 1 hour to allow air bubbles to escape.
• Recipe can be doubled, tripled, etc.
• This batter has a tendency to stick to the crepe pan while cooking due to the sugar, so use a little extra oil on the crepe pan.
• To cook, spray a nonstick crepe pan with nonstick spray, and heat over medium heat until a drop of water sizzles and dances when it hits the pan.
• Ladle about 2-3 Tbsp of batter into pan, and swirl around until it completely coats the bottom of the pan.
• If you have any excess batter, just dump it back into the bowl.
• Cook just until the edges of the crepe begin to look dry and a little crisp.
• Turn over, and cook the other side for about 20-30 seconds longer.
• Turn out onto a towel to cool, and repeat for the next crepe.
• It should not be necessary to separate the crepes to prevent sticking, but you may, if desired.
• Recipe makes about a dozen crepes, but I usually double it and store the extra crepes in the freezer.
• Just wrap the crepes in a couple paper towels, put them in a freezer-safe plastic bag, and freezer for up to 6 months.
• Makes about 12-14 7" or 20- 24 5" crepes per recipe multiple.