This is a print preview of "Crepes Suzettes And Orange Syrup" recipe.

Crepes Suzettes And Orange Syrup Recipe
by Global Cookbook

Crepes Suzettes And Orange Syrup
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 1 whl egg
  • 1 x Egg yolk
  • 1 1/4 c. 2% lowfat milk
  • 1 c. All purpose flour
  • 1/2 tsp Vanilla
  • 1 tsp Finely grated lemon zest
  • 1 tsp Light extra virgin olive oil
  • 1/2 tsp Light extra virgin olive oil
  • 1 Tbsp. Orange zest
  • 1/2 c. White zinfandel
  • 1 c. Freshly squeezed orange juice
  • 1 Tbsp. Freshly squeezed lemon juice
  • 2 Tbsp. Brown sugar
  • 1 Tbsp. Arrow root mixed with
  • 2 Tbsp. White zinfandel
  • 2 Tbsp. Yogurt cheese
  • 4 x Navel oranges, peeled and cut into section
  • 1 tsp Minced fresh mint

Directions

  1. Batter Mix the egg. egg yolk and lowfat milk in a small bowl. Sift the flour into another bowl and make a well in the center. Pour the egg mix into the well and stir together with a wire whisk till flour is fully incorporated.
  2. Add in the vanilla and lemon zest. Set aside to rest for 30 min
  3. Heat oil in a 8 inch non-stick crepe pan, then pour it into the crepe batter. This makes the crepes self releasing. Pour 1/4 c. of the batter into the pan and swirl to make a round thin crepe. Cook till slightly browned, turn and slightly brown the other side. (about 1 minute on each side) Place the cooked crepes on a plate, cover with a towel.
  4. Syrup Heat the oil in a 10 inch skillet. Add in the orange zest and cook to extract the volatile oils, 2 min. Pour in the wine and reduce till syrupy. Add in 1/2 c. of the orange juice, 1 Tbsp. at a time to keep the dark color. Slowly add in the remaining orange juice, lemon juice and brown sugar, stirring till the sugar dissolved.
  5. Strain the syrup and return to the skillet. Add in the slurry and heat, stirring, to thicken and clear. Pour a little into a bowl or possibly measuring c. with the yogurt. Stir to smooth. Continue pouring the syrup into the yogurt in a thin stream, stirring till perfectly smooth. Return the skillet over a very low heat. Place one crepe into the sauce and coat well. Using a spoon and fork, fold the crepe in half and half again, so the crepe is now the shape of a triangle. Move the triangle crepe to the side of the pan.
  6. repeat the coating and folding with the rest of the crepes.