| 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 |
tb |
Butter; melted |
| 1 |
tb |
Minced orange zest |
| 1 |
ds |
Pure vanilla extract |
| 1/4 |
c |
Vegetable oil |
| 1 |
c |
Freshly squeezed orange juice |
| 1 |
tb |
Orange juice concentrate |
| 1 |
|
Orange; Zest of |
| 1 |
c |
Granulated sugar |
| 5 |
|
Egg yolks; gently beaten |
| 1/4 |
c |
Unsalted butter; diced |
|
|
Confectioners' sugar |
INSTRUCTIONS
CREPES
ORANGE CURD
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 20 crepes.
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; 1
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”