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Crępes with Orange Sauce
Sauce (Yields 2 cups)
- 4 tablespoons (1/2 stick) butter
- 2 1/2 cups powdered sugar
- Rind of 1 orange
- Juice of 1 orange
Crępes
- 6 eggs
- 1/4 cup flour
- 1 teaspoon sugar
- Dash salt
- 1 Cup milk
- 3/4 cup (1 1/2 sticks) butter (divided use)
- 1/2 cup Cointreau, heated
Prepare orange sauce ahead of time and refrigerate until ready to serve. Cream butter until soft. Add sugar and beat until smooth and fluffy. Blend in orange rind and juice.
For crępes, combine eggs, flour, sugar, salt and milk in electric mixer and beat well. (This mixture can be made ahead and refrigerated several days.)
Melt 1/2 stick butter in large (12-inch), heavy skillet over medium heat. Pour in just enough batter to completely cover bottom of pan. Shake pan during cooking to distribute batter as thinly as possible. When bottom is browned, turn crępe over to brown other side. Remove crępe from pan and slice into 8 sections. Place 1 teaspoon orange sauce on each slice and roll up. Transfer to warm platter. Add tiny dollop orange sauce on top of each crępe.
Repeat cooking process with remaining batter, adding remaining butter to pan as needed. Add additional crępes and orange sauce to platter. Pour heated Cointreau over all and serve.
Beryl called these “Orange Pancakes” and they were a perfect way to top off a magnificent seated dinner at Spanish Cay. They are quite rich and should be served in small portions. The key ingredient is the chilled orange sauce, which melts into a delicious liquid when in contact with the warm crępes and heated Cointreau.
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