Délicieux! French crepes are an elegant dessert or breakfast addition

Robin McDaniel
Orange Crepes from Emeril Lagasse of the Food Network are great as a dessert or an addition to an elegant breakfast menu.

Orange Crepes from Emeril Lagasse of the Food Network are great as a dessert or an addition to an elegant breakfast menu.

This week’s recipe is courtesy of Emeril Lagasse and the Food Network. I have stayed away from making crepes because they were just a little too intimidating, and I assumed they were going to be difficult to prepare. What I found out is that they are really a lot easier to make than I would have thought!

A crepe is really just a thin pancake and can be filled with a variety of good things. Crepes can be a main meal -- stuffed with ham, cheese, turkey, beef strips. They can be a breakfast food when filled with eggs, cheese and mushrooms.

For dessert, however, they add an elegant ending to a special meal.

You don’t have to have a special crepe pan to make them. A small, non-stick skillet will work fine. Be prepared to mess up the first one or two you try, but keep at it. This delicious dessert is worth the effort, and, once you get the hang of it, making the crepes is easy.

Crepes can be shaped in a variety of styles with rolled up or folded over as the most popular.

The orange filling in this recipe was so good and light that it was a delightful dessert or could be used as part of a breakfast spread.

Orange Crepes

Emeril Lagasse, The Food Network

Crepes:

2 cups bleached all-purpose flour

6 tablespoons confectioners’ sugar

pinch of salt

2 tablespoons unsalted butter, melted and slightly cooled

2 cups milk

2 large eggs

1/2 tsp. vanilla

vegetable oil as needed

16 squares of parchment paper or waxed paper

Filling:

1 pound cream cheese, at room temperature

1/2 cup sour cream

1/2 cup confectioners’ sugar

1 tablespoon grated orange zest

1/2 cup fresh orange juice

1/2 tsp. vanilla

Orange Sauce:

1/4 cup ( 1/2 stick ) unsalted butter, at room temperature

3/4 cup granulated sugar

1/2 cup pecan pieces

1 cup fresh orange juice

1 tablespoon grated orange zest

1/2 cup Grand Marnier

2 tablespoons Triple Sec

Directions for crepes:

Combine flour, confectioners sugar and salt in a large mixing bowl. In a medium-size mixing bowl, combine the melted butter, milk, eggs and vanilla, and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth.

Lightly brush a 6-inch nonstick skillet with vegetable oil, and heat over medium heat.

When the pan is hot, remove it from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom.

Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan.

Repeat the procedure until all of the batter is used, stacking the crepes between the squares of parchment paper to prevent them from sticking together. Set the crepes aside.

Directions for filling:

Put the cream cheese in a medium-size mixing bowl and beat with an electric mixer until fluffy. Add the sour cream, confectioners’ sugar, orange zest, orange juice and vanilla. Beat to blend well, scraping down the sides of the bowl as needed.

Add 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly.

Place the filled crepes on a large platter or baking sheet. Cover lightly and refrigerate for 1 hour.

Directions for orange sauce:

In a large sauté pan over medium-high heat, melt the butter. Add the sugar and pecan pieces and cook, stirring for 3 minutes.

Add the orange juice and cook, stirring occasionally, for 4 minutes. Add the orange zest and cook for 1 minute.

Add the Grand Marnier and Triple Sec and simmer for 2 minutes.

Assembly:

Add 8 of the filled crepes to the pan with the orange sauce, and cook for 1 minute, basting with the orange sauce. Remove the crepes from the pan, set aside, and keep warm. Add the remaining crepes and cook for 1 minute, basting with the orange sauce.

To serve, crisscross 2 crepes on each dessert plate and drizzle with the orange sauce.

© 2010 blounttoday.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

  • Discuss
  • Print

Comments » 0

Be the first to post a comment!

Features