Monday, October 18, 2010
1/2 c. all-purpose flour
1/3 c. milk
1/2 tsp. finely shredded orange peel
1/3 c. orange juice
2 tsp. cooking oil
1/2 of a fresh pineapple peeled, cored and sliced
2 tbsp. butter
1/4 c. packed brown sugar
1 tbsp. cornstarch
1/2 c. orange juice
2 medium oranges, peeled and sectioned
1 1/2 tsp. vanilla or rum extract
1/4 c. chopped pecans or toasted slivered almonds
1/4 c. toasted coconut
fresh strawberries (optional)
In a small mixing bowl combine flour, milk, egg, orange peel, 1/3 cup orange juice and oil. Beat with a rotary beater until well mixed. Heat a lightly greased small skillet over medium heat then spoon 2 tablespoons batter into skillet. Lift and tilt skillet to spread batter then return to heat and brown on one side only. Invert pan over paper towels and remove crepe. Repeat with remaining batter, greasing skillet occasionally. Fold each crepe in half browned side out then fold in half again forming triangle. Place a single layer on a baking sheet then keep warm in 300 degree oven while making sauce.
For sauce, cut pineapple slices into fourths then set aside. In a medium saucepan melt butter then stir in brown sugar and cornstarch. Add 1/2 cup orange juice then cook and stir until thickened and bubbly. Cook and stir 1 minute more then add pineapple, orange sections and vanilla or rum extract. Cook over low heat stirring gently until heated through. Arrange folded crepes on dessert plates and spoon sauce over crepes. Sprinkle with nuts and coconut then garnish with fresh strawberries and serve.
This is an example of what I had to do with 20 pounds of fresh oranges. I needed ideas and came across this great recipe. It is very rich. If I could go back and add anything, it would be whipped topping to cut the sweet. My kids ask for these crepes often. Yum!