Category Archives: Orange

Orange Crepes with Orange Sauce

 

Orange Crepes with Orange Sauce

 

 

 

 

 

 

Orange Crepes with Orange Sauce

My interior decorator is constantly rearranging my kitchen utensils.  So when my crêpe pan showed up, hanging on the wall, I started to think of things I can do with crepes, and as my decorator was having an unnumbered birthday I thought of dessert crepes in lieu of a cake.

The recipe for the crepes is from Jacques Pepin’s recipe for crepes Suzette and is a simple and easy to use recipe and will make 6-7 8½” Crepes.

The filling is an adaptation of a recipe I found on an Emeril site, and will make enough filling for about 6-7 crepes.

The sauce is a take off  an orange crème anglaise.

Ingredients for Orange Crepes with Orange Sauce
Orange Filling
  1. 8oz Cream Cheese at room temperature
  2. ¼ cup sour cream
  3. ¼ granulated sugar
  4. 1 Tbs zest of orange
  5. ¼ cup Orange juice no pulp
  6. ½ the zested orange slices coarsely chopped (optional)
Orange Sauce
  1. 4 Tbs butter melted
  2. ¾ cup granulated sugar
  3. ¾ cup Orange juice no pulp
  4. 1 Tbs zest of Orange
  5. 3 eggs yolks
Crepe batter
  1. 2 Eggs
  2. ¾ cup all purpose flour
  3. ½ cup whole milk
  4. Pinch of salt
  5. ½ tsp granulated sugar
  6. 1/3 cup of water
  7. 1 Tbs vegetable oil
  8. 2-3 Tbs Confectioners sugar for dusting
  9. 1 Tbs Orange Zest
Directions for Orange Crepes with Orange Sauce

Filling:

Place all the ingredients into the bowl of a mixer and whisk until smooth and completely incorporated.  Once smooth place into a bowl and refrigerate for at least an hour.

Sauce:

In a sauce pan place the butter, sugar, ½cup of the sugar, the OJ and the zest and slowly bring up to almost a boil stirring constantly until the sugar is fully dissolved.

In a separate bowl take the remaining sugar and the egg yolks and whisk until fully combined.

Once the sauce comes up to heat and the sugar is fully dissolved, slowly add about 4 oz to the egg yolks in a slow stream while whisking continuously ( this technique is called tempering the eggs and will prevent them from scrambling when put into the hot liquid).  Once combined add the egg mixture  back to the sauce pot and slowly bring up to a boil to thicken while stirring constantly.

Once thickened pour through a strainer into a clean bowl set in an ice bath and stir to cool the mixture.  When cooled pour into a pitcher and store in the refrigerator covered until ready to serve.

Crepes:

In a bowl combine the eggs,flour, milk,salt and sugar into a bowl and whisk until smooth with no lumps visible.

Once smooth add the water and oil, and zest and whisk  until you have a smooth thin batter.

Using a crêpe pan or small fry pan, lightly butter the pan and pour a small amount of batter into the pan and swirl to create a thin round crêpe.  Cook for 30-60 seconds until the bottom is lightly browned and small bubbles appear around the edge of the crêpe.  Flip and cook an additional 20 seconds then flip onto a plate so that the better looking browned side is down.

Serve right away or you can hold the crepes for a while in a 180° oven covered with a damp towel, or you can layer between parchment or wax paper and place in an air tight bag and refrigerate or freeze.

Assembly:

Place a crêpe darker side down and spoon enough filling to cover ½ the crêpe.  Fold over the crêpe then fold in half a second time so that you end up with a pie slice shaped crêpe.  Arrange one or two on a plate, garnish with a wedge of the orange from the zest, pour some of the sauce over the top, then sprinkle lightly with the powdered sugar.

Enjoy!

Here are a few items to help make this recipe:
http://amzn.to/2x5aNgP    -crepe pan

 

 

 

 

 

 

Not my cup of tea, I’m not a orangie person at all, so rule one applies no tasty no ratey!

Orange Crepes with Orange Sauce

Orange Crepes with Orange Sauce

Ingredients

  1. Orange Filling
  2. 8oz Cream Cheese at room temperature
  3. ¼ cup sour cream
  4. ¼ granulated sugar
  5. 1 Tbs zest of orange
  6. ¼ cup Orange juice no pulp
  7. Orange Sauce
  8. 4 Tbs butter melted
  9. ¾ cup granulated sugar
  10. ¾ cup Orange juice no pulp
  11. 1 Tbs zest of Orange
  12. 3 eggs yolks
  13. Crepe batter
  14. 2 Eggs
  15. ¾ cup all purpose flour
  16. ½ cup whole milk
  17. Pinch of salt
  18. ½ tsp granulated sugar
  19. 1/3 cup of water
  20. 1 Tbs vegetable oil
  21. 2-3 Tbs Confectioners sugar for dusting

Instructions

  1. Filling:
  2. Place all the ingredients into the bowl of a mixer and whisk until smooth and completely incorporated.  Once smooth place into a bowl and refrigerate for at least an hour.
  3. Sauce:
  4. In a sauce pan place the butter, sugar, ½cup of the sugar, the OJ and the zest and slowly bring up to almost a boil stirring constantly until the sugar is fully dissolved.
  5. In a separate bowl take the remaining sugar and the egg yolks and whisk until fully combined.
  6. Once the sauce comes up to heat and the sugar is fully dissolved, slowly add about 4 oz to the egg yolks in a slow stream while whisking continuously ( this technique is called tempering the eggs and will prevent them from scrambling when put into the hot liquid).  Once combined add the egg mixture  back to the sauce pot and slowly bring up to a boil to thicken while stirring constantly.
  7. Once thickened pour through a strainer into a clean bowl set in a ice bath and stir to cool the mixture.  When cooled pour into a pitcher and store in the refrigerator covered until ready to serve.
  8. Crepes:
  9. In a bowl combine the eggs,flour, milk,salt and sugar into a bowl and whisk until smooth with no lumps visible.
  10. Once smooth add the water and oil and whisk  until you have a smooth thin batter.
  11. Using a crêpe pan or small fry pan, lightly butter the pan and pour a small amount of batter into the pan and swirl to create a thin round crêpe.  Cook for 30-60 seconds until the bottom is lightly browned and small bubbles appear around the edge of the crêpe.  Flip and cook an additional 20 seconds then flip onto a plate so that the better looking browned side is down.
  12. Serve right away or you can hold the crepes for a while in a 180° oven covered with a damp towel, or you can layer between parchment or wax paper and place in an air tight bag and refrigerate or freeze.
  13. Assembly:
  14. Place a crepe darker side down and spoon enough filling to cover ½ the crepe.  Fold over the crepe then fold in half a second time so that you end up with a pie slice shaped crepe.  Arrange one or two on a plate, garnish with a wedge of the orange from the zest, pour some of the sauce over the top, then sprinkle lightly with the powdered sugar.
  15. Enjoy!
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Cranberry Orange Scones

Cranberry Orange Scones
Cranberry Orange Scones

 

 

 

 

 

 

Cranberry Orange Scones

Cranberries, oranges and scones three great tastes, that combine to go together even better.

There are three different ways to prepare this recipe.  The first is with chopped fresh or frozen cranberries.  This will produce a fairly tart scone which some people may not like.  To sweeten it a little, you can cook the berries in a simple syrup until they burst then drain and finish the recipe.  Most likely however for the majority of people using a dried cranberry chopped fine will work best.

Ingredients for Cranberry Orange Scones

  1. ½ cup buttermilk ( you can use whole or half&half)
  2. ¼ cup fresh orange juice
  3. Zest of one large orange
  4. 1 package of dried cranberries chopped
  5. 1 egg beaten
  6. 2 cups of flour sifted
  7. 2 Tbs sugar
  8. 1 Tbs + 1 tsp baking powder
  9. ½ tsp salt
  10. 1/3 cup of chilled butter cut into cubes=5 1/3 Tbs

Directions for Cranberry Orange Scones

Set oven at 425° with the rack in the center of the oven.

Sift  the flour, sugar, salt and baking powder into a bowl.  Add the cubed butter and with a pastry cutter cut the butter into the the mixture until you have the consistency of corn meal.

You can also come into the 21st century and use a food processor for these first steps.  Simply add the dry ingredients to the bowl of the processor and add the butter and with the blade attachment pulse until you have the desired consistency, then place into a bowl and continue.

 Now add the milk, OJ, egg, zest and cranberries and stir only until no raw flour shows.

Turn the dough out on to a lightly floured surface and very gently knead no more than 15 times.

Cut the dough in half and form each half into a ball and flatten out into a round and cut each round into 6 equal pie shaped pieces.

Place on to a lightly greased sheet pan and bake in the center of the oven for approximately 12 minutes until they have risen and are lightly golden brown,

Serve warm.

 

Here are a few items to help make this recipe:
https://www.amazon.com/Orblue-Pastry-Cutter-Stainless-Steel/dp/B00SHJE4XU/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1488048258&sr=1-1-spons&keywords=pastry+cutter&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=77e67e43d79a34206e876fb06a657148
https://www.amazon.com/Pastry-Scraper-Cutter-Professional-Stainless/dp/B00X4FTDS8/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1488048307&sr=1-2-spons&keywords=pastry+cutter&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=70f5e3702b4422979d5f11f1e540260c

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

As a dedicated S.A.P.P. I am a scones purist at heart. Plain with melted butter and a sweet jam are to “die for”.   These will do in a pinch but are appreciated by the 2 legged scotties more than I!  But you can’t beat a scone no matter what for breakfast so 5 paws.

IMG

 

 

 

 

Cranberry Orange Scones

Cranberry Orange Scones

Ingredients

  1. ½ cup buttermilk ( you can use whole or half&half)
  2. ¼ cup fresh orange juice
  3. Zest of one large orange
  4. 1 package of dried cranberries chopped
  5. 1 egg beaten
  6. 2 cups of flour sifted
  7. 2 Tbs sugar
  8. 1 Tbs + 1 tsp baking powder
  9. ½ tsp salt
  10. 1/3 cup of chilled butter cut into cubes=5 1/3 Tbs

Instructions

  1. Set oven at 425° with rack in the center of the oven.
  2. Sift the flour, sugar, salt and baking powder into a bowl. Add the cubed butter and with a pastry cutter cut the butter into the the mixture until you have the consistency of corn meal. Now add the milk, OJ, egg, zest and cranberries and stir only until no raw flour shows.
  3. Turn the dough out on to a lightly floured surface and very gently knead no more than 15 times.
  4. Cut the dough in half and form each half into a ball and flatten out into a round and cut each round into 6 equal pie shaped pieces.
  5. Place on to a lightly grease sheet pan and bake in the center of the oven for approximately 12 minutes until they have risen and are lightly golden brown,
  6. Serve warm.
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2017 all rights reserved