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September
24
2006

CREPES WITH FRUIT & ORANGE SAUCE

 [CHRIS’S KITCHEN]

CREPES

2 EGG YOKES

½ CUP MILK

½ CUP WATER

1 CUP PLAIN FLOUR

¼ CUP BRANDY

30g BUTTER [melted]

1 TABLESPOON SUGAR

MIX ALL INGREDIENTS TOGETHER IN PROCESSOR. ALLOW TO STAND IN REFRIGERATOR FOR ABOUT 30 MINUTES. ADJUST CONSISTENCY WITH A LITTLE MILK IF NECESSARY. HEAT A SMALL CREPE PAN & LIGHTLY GREASE WITH BUTTER.POUR IN JUST ENOUGH BATTER, SWIRLING, TO THINLY COVER BASE OF PAN. COOK ABOUT 20 SECONDS, OR UNTIL THE EDGES JUST BEGIN TO CURL. TURN OVER & LIGHTLY BROWN OTHER SIDE. COOK THE REST OF THE CREPES GREASING PAN WHEN NECESSARY.

SERVE CREPES WITH ICE-CREAM & FRESH FRUIT [eg. MANGO, STRAWBERRIES, BANANAS etc] & TOP WITH ORANGE SAUCE.

ORANGE SAUCE

1 CUP ORANGE JUICE

20g BUTER

2 TABLESPOONS COINTREAU

1 TABLESPOON CASTER SUGAR

1 TABLESPOON CORNFLOUR

3 TABLESPOONS WATER

COMBINE CORNFLOUR & WATER IN SAUCEPAN, ADD SUGAR, COINTREAU & JUICE. STIR OVER MEDIUM HEAT UNTIL THICKENED [ DO NOT BOIL]

ADD BUTTER & REHEAT FOR ABOUT 30 SECONDS.

Damian Crepes , trackback 20 views

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