Sweet Crepes With Oranges And Marmalade
| 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)
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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