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October 1998 Issue
Orange Crepes
by Ronda L. Halpin
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It's a chilly autumn morning and you're desperately seeking an escape. Why don't you treat yourself to breakfast in Paris? If you're thinking that you can't afford it, think again. This month's Rise 'n Shine column is here to help.

Enjoy the atmosphere and taste of Paris this morning with Orange Crepes and coffee flavored with cinnamon. Pull a comfortable chair out to the porch, put on your sunglasses (after all, it's a bright, sunny morning), and curl up with a good book. These crepes are great hot or cold, so you can take your time and enjoy it!

 

Orange Crepes

  • 1/2 c. milk
  • 1/2 c. water
  • 2 egg yolks
  • 1 c. flour
  • 2 T. sugar
  • 2 T. melted butter
  • Cooking spray
  • 2 T. powdered sugar
  • 1 c. cream
  • Grated rind and juice of 1 orange
  • juice of 1/2 lime
  • 2 T. sugar
  • Orange slices to decorate
To make the crepe batter, process milk, water, egg yolks, flour, sugar, and melted butter in a food processor until smooth.

To make filling, beat the cream until it starts to thicken, then add orange rind and juice, lime juice, and sugar and beat again until the mixture is thick.

Generously spray an 8-inch skillet with cooking spray and heat slightly over medium heat. Pour 3 T. of batter into the pan and swirl until it coats the pan. Cook about 1 minute or until the underside is golden brown. Turn and cook the other side for about 30 seconds. Keep warm while you prepare an additional 7 crepes.

To fill, spoon 2 T. of the filling along the center of each crepe, then roll up and sprinkle with powdered sugar. Place two crepes, side-by-side, on a nice piece of china and garnish with orange slices. Serve warm with cinnamon coffee.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
 



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