Paris-Brest
Butter Rum, Orange Crepes
2015-04-06 18:09:42
Yields 10
A delicious paper thin pancake.
Nutrition Facts
Serving Size
80g
Yields
10
Amount Per Serving
Calories 207
Calories from Fat 116
% Daily Value *
Total Fat 13g
20%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 70mg
23%
Sodium 41mg
2%
Total Carbohydrates 19g
6%
Dietary Fiber 0g
1%
Sugars 14g
Protein 3g
Vitamin A
9%
Vitamin C
9%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Crepes
- 2 tablespoons sugar, plus more for sprinkling
- Finely grated zest of 1/2 lemon
- Finely grated zest of 1/2 orange
- Pinch of Salt
- 2 large eggs
- 3/4 cup whole milk, plus more if needed
- 1 tablespoon dark rum or 1 1/2 teaspoons vanilla
- 2 teaspoons Grand Marnier
- 3 tablespoons unsalted butter, melted
- 1/2 cup flour
- Coconut oil for the pan
For the Sauce
- 1/3 cup honey
- 1/3 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 7 tablespoons unsalted butter, at room temperature
To make the crepes
- In a small bowl put the sugar and zests together and rub the ingredients together with your fingertips until the sugar is moist and very fragrant. Put sugar and zests in a blender or food processor. Add the salt, eggs, milk, rum or vanilla, and Grand Marnier and whir to blend. Pour in the butter and whir till well blended. Add the flour and pulse the machine to incorporate it. Making certain the flour is blended, but don't mix the batter too much. pour the batter into a pitcher or large measuring cup with a spout, cover, and refrigerate for at least 2 hours. (Batter can be refrigerated for up to 1 day).
- When ready to make crepes, sprinkle a dinner plate with sugar, keeping the sugar bowl close at hand. Check the batter; it should be just a bit thicker than heavy cream. If too thick, thin with milk a drop at a time.
- To make crepes.you'll need a seasoned or nonstick 7 1/2-inch diameter crepe pan or a similar-sized pan. Rub the pan with a lightly oiled paper towel and put the pan over medium heat. When it's hot, lift it from the heat and pour in 2 to 3 tablespoons of batter; as soon as the batter is in the pan swirl the pan to spread the batter in a thin layer. Return the pan to the heat cook until the top of crepe is set. Run the spatula around edges, if it's browned, flip it over, using your fingers. cook until the underside is speckled with brown spots. Transfer the crepe to the sugared plate; sprinkle it lightly with sugar,and continue with the rest of the batter.
To make the Sauce
- Melt the honey in a small saucepan over low heat. Cool the honey for 5 minutes, then add the orange and lemon juices. Whisk in the butter, adding it a tablespoon at a time. The sauce will be smooth and slightly thick. Arrange the crepes on plates, drizzle the sauce over them, and serve immediately.
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