Orange Blossom Crepes Recipes

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:

• 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.

Steps:

• 1. Cream together cream cheese, almonds, milk, and almond extract. Place on the center of each crepe. Fold and roll. 2. Melt butter in a frying pan over medium high heat. 3. Mix orange juice with cornstarch. Add lemon juice, orange liqueur, orange juice, orange rind, and sugar to frying pan. 4. Heat until it turns clear and thickens. Place rolled crepes in the pan. 5. Sprinkle with sliced almonds. If you are using a chafing dish, you can light with warmed brandy. Crepes: 1. Combine ingredients in blender and mix for 45 seconds. Stir sides down and run 30 seconds longer. Let rest 1 hour before cooking.