Mandarin Crepes Recipes

Steps:

• Heat oranges, juice, sugar, vanilla and rum over med to high heat.
• In a small bowl, stir together cornstarch and water.
• When orange mixture comes to a bowl, stir in cornstarch mixture.
• Cook stirring constantly until thick.

Steps:

• Place flour in a medium bowl. Add the boiling water in a thin stream while stirring with chopsticks or a wooden spoon. It helps to set the bowl in a heavy saucepan lined with a dish towel to keep it stable, or a friend stabilize the bowl as you do this. Add the cold water in a thin stream, continuing to mix the whole time. Stir the mixture until it turns into a shaggy ball, then dump the ball out onto a lightly floured work surface.
• Knead the dough with your hands until it forms a smooth ball, about 5 minutes. Cover the dough ball with a damp dish towel and let rest at room temperature for at least 30 minutes or up to a couple hours.
• Roll the dough into a log roughly 10 inches long, then cut it in half crosswise. Line up the two small logs, then section each one in 6ths to form 12 pieces (for approximate 8-inch pancakes); in 8ths for 16 pieces (for approximate 7-inch pancakes) or in 10ths for 20 pieces (for approximate 6-inch pancakes).
• Roll two pieces into smooth balls between your hands, working with one piece at a time. Then, using a rolling pin or wine bottle, gently roll each of the two pieces into circular disks about 1/4-inch thick. (You'll cook two pieces at a time and proceed through the end of Step 7 before rolling out the remaining balls.)
• Brush the top of one disk with a thin, even layer of oil, then stack the second disk on top. Using a rolling pin, roll the stacked disks into a 6- to 8-inch circle. The size will depend on the number of balls you made in Step 3.
• Heat a cast-iron, carbon steel, or nonstick skillet over medium until a drop of water flicked onto the surface immediately bubbles and evaporates (about 2 minutes), then add the rolled, stacked disk. Let cook on one side until blistered and browned in spots, about 1 minute. Flip and cook until second side is blistered and browned. Sometimes the pancakes will bubble up with steam as they cook, preventing the second side from making good contact with the pan. You can gently press down on them with a flat spatula if this happens.
• Remove the cooked disk, then carefully peel it apart into two thin pancakes while still hot. Transfer to a plate and cover with a clean dish towel.
• Repeat Steps 4 through 7 for the remaining dough balls, adjusting heat as necessary to make sure the pancakes brown in spots but don't blacken. Finished pancakes should be served while still warm. To store leftovers, place the pancakes on large squares of plastic wrap or aluminum foil, then roll them up like a jelly roll and refrigerate. Reheat covered in the microwave, or briefly heat one at a time in a hot, dry skillet.

Steps:

• In a medium bowl, whisk together milk, flour, egg, 1 tablespoon sugar, oil and salt until blended and smooth. Let stand for 30 minutes.Heat a 7-inch skillet over medium-high heat. Coat lightly with melted butter. Pour in 2 tablespoons batter and quickly tilt skillet to spread evenly. Cook for 30 seconds or until bottom is lightly browned turn crepe. Cook briefly. Invert onto a plate. Coat pan lightly with additional butter and continue until all batter is used. Cover crepes with plastic wrap set aside.In a small skillet, place 1/4 cup sugar, orange juice and 1/4 cup butter. Stirring occasionally over medium-low heat, cook for 10 minutes or until golden and syrupy. Fold crepes into quarters, place in a serving dish. Top with orange segments and spoon hot sauce over. Serve with ice cream if desired.

Steps:

• Place skim milk, eggs, cornstarch, oil, 2 teaspoons sugar, baking powder and salt in a blender container. Cover and blend until smooth.Heat a heavy non-stick skillet that is 6 inches across the bottom over medium-high heat. Coat skillet lightly with non-stick cooking spray. Pour about 2 tablespoons of the batter into skillet and quickly tilt skillet to spread evenly across bottom and 1/2 inch up sides. Cook for 30 seconds to 1 minute or until bottom is lightly browned turn crepe. Cook briefly. Invert onto a plate. Coat pan lightly with additional non-stick cooking spray as needed and continue until all batter is used. Cover crepes with plastic wrap until ready to fill. If making ahead, cover with foil and store in the refrigerator up to 2 days. Crepes should be used at room temperature.In a small saucepan over medium-low heat, cook and stir 1/3 cup sugar, orange juice and margarine until margarine melts. Without stirring, simmer for 5 minutes or until slightly thickened. Remove from heat. Cover and keep warm.To assemble, roll crepes individually and place two on each dessert plate. Spoon oranges over middle of crepes and spoon warm sauce over.

Steps:

• Whisk together millet flour, soy milk, and vegetable oil in a bowl to make a batter the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
• Mash the black bean sauce in a small bowl with 1 teaspoon of water to make it easy to spread. In a separate small bowl, mix the hot chili sauce with 1 teaspoon of water. Set the sauces aside.
• Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour the batter into the skillet, and spread evenly to make a thin crepe. Cook the crepe for 1 to 2 minutes, until firm. Pour the egg evenly over the crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle the crepe with green onion slices and cilantro leaves, pressing them firmly into the cooked egg.
• Flip the crepe and spread with bean sauce and chili sauce. Place the crackers in the center of the crepe, leaving about 1/4 inch of space between the two crackers. Flip the top third of the crepe down over the crackers, flip the bottom third up, and then fold the crepe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.

Steps:

• Heat a round flat pan on medium heat, over stove.
• Mix pancake mix and water. Spoon 1/2 Tbsp. of butter onto hot pan until melted. Pour batter onto pan forming two medium sized golden-pancakes.
• Spoon remaining butter onto pan until melted. Pour remaining batter forming two other medium sized golden-pancakes.
• In a small bowl mix room temperature cream cheese, mandarin oranges, and sugar.
• Divide cream cheese filling into fours. Spoon the cream cheese filling towards the edge of each pancake and roll gently applying pressure so that the cream cheese filling spreads throughout the pancake. When complete, top crepes with whipped cream and enjoy!

Steps:

• In a large bowl, whisk eggs, milk and oil. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large bowl, combine pineapple, oranges and vanilla; fold in whipped topping. Spread 1/3 cup over each crepe; fold into quarters. Dust with confectioners' sugar.