Sweet crepes with oranges and marmalade

4 servings

Ingredients

Quantity Ingredient
¾ cup Nonfat milk
½ Plus 1 tablespoon unbleached white flour
1 large Egg
1 tablespoon Orange-flavored liqueur
(Triple Sec; Cointreau, or Grand
; Marnier)
1 tablespoon Melted butter
2 teaspoons Sugar
⅛ teaspoon Salt
Cooking spray or oil
2 larges Oranges
3 tablespoons Orange marmalade
1 tablespoon Orange-flavored liqueur such as Cointreau

Directions

CREPES

FILLING

1. In a blender, combine milk, flour, egg, liqueur, butter, sugar, and salt. Blend about 5 seconds. (Or by hand, whisk vigorously in a medium mixing bowl until smooth.) Refrigerate batter for at least 2 hours and up to 2 days. 2. Let batter come to room temperature before cooking crpes. (It should have the consistency of heavy cream. Add a tablespoon or 2 of water if necessary.) 3. Heat a 7 to 8-inch skillet or crpe pan over medium-high heat. Spray with cooking spray or wipe pan quickly with a paper towel moistened with vegetable oil. Use a measuring cup to pour a scant 3 tablespoons batter into hot pan, quickly tipping, and swirling pan to spread batter over entire surface. Cook for 30 seconds to 1 minute, until edges of crpe are crispy and light brown. (If the crpe cooks faster than 30 seconds, reduce heat.) With the tip of a spatula or butter knife, lift up crpe and using your fingers, peel it from pan and flip it over. Cook 30 seconds more, then remove ! to a rack to cool. Wipe any crumbs from pan with oiled towel and cook remaining crpes. (Stack cooled crpes on a plate, placing small squares 0f wax paper or parchment between them to prevent sticking. Crpes can be made the day before, wrapped, and refrigerated.) 3.

With a sharp knife cut skin from tops and bottoms from oranges. Set oranges on a cutting board, and trim off skin and white membrane. Dice flesh and set aside. In a small saucepan, combine marmalade and liqueur and heat to melt marmalade. Stir in orange pieces and warm through. Divide filling between crpes, roll up, and serve.

MC_Busted by Karen C. Greenlee

By "Karen C. Greenlee" <greenlee@...> on Apr 15, 1999.

Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.

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