Orange Crepe Batter Recipes

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:

• Crêpes: Melt butter in a skillet While the butter is melting, combine flour, eggs, sugar, salt, and 1/4 cup milk. Whisk until smooth and thick. Add enough milk to make a thin batter. Add the melted butter. Ladle some of the batter into the skillet. Quickly turn the skillet to coat the pan with the batter. Cook for about 1 minute, at least on one side. When you see it is golden, flip it over to cook for a little bit longer. Remove from pan. Repeat for each crêpe. Soufflé Filling: Preheat oven to 375°F. Grease an ovenproof pan with butter then sprinkle with sugar and shake to cover butter. Whip eggs whites until firm peaks form. Add 1 cup sugar and orange zest to peaked whites and mix. Place crêpes on prepared baking dish and ladle filling onto each crêpe. Fold each crêpe once and dust with powdered sugar. Bake about 10 minutes. Dust lightly with more powdered sugar and drizzle lightly with Grand Marnier, if desired. 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.

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.