BASIC CREPES
Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.
Provided by JENNYC819
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g
MANDARIN FRESH CREPES
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!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON AND MANDARIN ORANGE CREAM CHEESE CREPES
Perfect for a light brunch. Very easy to make. A little on the rich side, so smaller portions are best.
Provided by Chef_Crimson
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 24m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 35.4 g, Cholesterol 111.9 mg, Fat 22.6 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 13.9 g, Sodium 192 mg, Sugar 25.8 g
CHICKEN AND MANDARIN ORANGES
"I created this recipe after my husband and I moved to Wisconsin from sunny Florida," writes Mary Rogers or Greendale. "The citrus flavor certainly brings back lots of warm memories of our former home."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm., Reduce heat to medium-low. Drain oranges, reserving juice. Stir juice, onion and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear. Place chicken over rice; keep warm. Combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro.
Nutrition Facts : Calories 202 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 370mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
MANDARIN CREPES
Number Of Ingredients 11
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.
Nutrition Facts : Nutritional Facts Serves
MANDARIN CREPES
Number Of Ingredients 11
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.
Nutrition Facts : Nutritional Facts Serves
MANDARIN ORANGE SAUCE FOR CREPES
This sauce goes beautifully with crepes. Not too sweet, and super quick and easy to make. I used the crepe recipe posted by MizzNezz (recipe #18410). I coat the crepes with the sauce and fold into quarters.
Provided by BETHANY T.
Categories Breakfast
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
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