Dessert Crepes With Orange Curd

A lamb is a meek creature. It hurts none, is hurt by all; it hangs not back, when it is led to the slaughter; it cries not when it is pierced; no greater emblem of patience to be found among irrational creatures. To this the prophet likens our Savior, when he said, “He was brought as a lamb to the slaughter, and as a sheep before the shearers is dumb, so he opened not his mouth,' Isaiah 53:7. How strange was His humility in entering into such a life!

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		Caprial1	10	Servings

INGREDIENTS

1 1/2	c	All-purpose flour
1 1/4	c	Milk
3		Eggs
2	T	Butter, melted
1	T	Minced orange zest
1	ds	Pure vanilla extract
1/4	c	Vegetable oil
1	c	Freshly squeezed orange
		juice
1	T	Orange juice concentrate
1		Orange, Zest of
1	c	Granulated sugar
5		Egg yolks, gently beaten
1/4	c	Unsalted butter, diced
		Confectioners' sugar
		crepes.
1		Other Carbohydrates

INSTRUCTIONS

Put the flour, milk, and eggs in a medium bowl and whisk well. Add the
butter, zest, and vanilla and mix well. Place the bowl in the
refrigerator for 30 minutes.  Remove the batter from the refrigerator.
In a nonstick pan, heat  about 1/2 teaspoon of the oil, just enough to
very lightly coat the  pan, over high heat. When the oil is very hot,
add about 2  tablespoons of the batter and swirl it in the pan to form
a thin,  even pancake. Cook for about 2 minutes, or until golden brown.
Turn  the crepe with a small metal spatula and cook for about 1 minute,
Remove the crepe from the pan and set aside on a plate. Repeat with
the remaining batter, making about  To prepare the orange curd, put the
juice, concentrate, zest, and  sugar in the top of a double boiler and
whisk well. Add the butter  and place over gently simmering water.
Place the egg yolks in a small  mixing bowl and gently whisk. Whisk in
1/2 cup of the hot mixture to  temper the eggs. Whisk the egg mixture
into the remaining hot liquid  in the double boiler. Stir constantly,
until the curd is very thick  and coats the back of a spoon. Remove
from the heat and transfer to a  medium bowl. Put the bowl in the
refrigerator to chill the curd for  about 30 minutes.  To fill the
crepes, place the first one on a clean work surface and  spoon 1 to 2
tablespoons of the curd in the middle. Fold the crepe in  half, and
then fold in half again to form a triangle. Place on a  plate and
repeat with the remaining crepes. Place 2 crepes on each  plate and
dust the tops with confectioners' sugar. Serve immediately.  Converted
by MC_Buster.  Per serving: 329 Calories (kcal); 17g Total Fat; (47%
calories from  fat); 6g Protein; 38g Carbohydrate; 185mg Cholesterol;
60mg Sodium  Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit;  3 Fat;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Lust and selfishness do not equal love”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 309 Calories From Fat: 129 Total Fat: 14.6g Cholesterol: 76.5mg Sodium: 37.6mg Potassium: 159.6mg Carbohydrates: 40g Fiber: <1g Sugar: 24.7g Protein: 5.2g