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CATEGORY CUISINE TAG YIELD
Dairy, Eggs New, Veglife2 4 Servings

INGREDIENTS

3/4 c Nonfat milk
1/2 Plus 1 tablespoon unbleached
white flour
1 Egg
1 T Orange-flavored liqueur
Triple Sec Cointreau or
Grand
Marnier
1 T Melted butter
2 t Sugar
1/8 t Salt
Cooking spray or oil
2 Oranges
3 T Orange marmalade
1 T Orange-flavored liqueur such
as Cointreau

INSTRUCTIONS

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@bellsouth.net> on Apr 15, 1999.  Recipe by: Veggie Life, May,
1999  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 718
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 55.1mg
Sodium: 121.7mg
Potassium: 429.1mg
Carbohydrates: 144.5g
Fiber: 6.5g
Sugar: 22.5g
Protein: 20.2g


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