| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Sauces |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Cake flour |
| 9 |
oz |
2% milk |
| 1 |
|
Egg |
| 1 |
|
Egg yolk |
|
|
Grated zest of lemon |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
ORANGE CREPES KERR
Crepes:
Blend flour and milk, add whole egg and egg yolk, beat well with whisk.
Stir in zest and vanilla. Let rest 30 minutes.
Sauce:
VERY QUICKLY (it burns easily) saute 1 tbls orange zest in 1 tsp oil.
Again, quickly add: 1/2 cup sweet dessert type wine (he uses non-alcoholic
wine and could not get the name) Reduce mixture to syrupy stage. Add 2 Tbls
brown sugar, stir well. Then add 8 oz fresh orange juice.
In bowl put: 2 Tbls yogurt cheese 1 Tbls cornstarch
Mix together
Pour orange mixture through strainer into yogurt cheese mixture. Pour back
into pan, heat.
Make crepes
Dip crepes into sauce mix, fold into quarters. Leave in sauce. To crepes
and sauce add juice of 1 lemon and peeled slices of orange.
Serve 2 crepes per person.
GS
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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