crepes

Crepes are marvelous things — they can be filled with simple things, left-overs, whatever is on have for a quick snack or meal, or they can be full-on gourmet goodies! They freeze well (just remember to separate them with plastic wrap), thaw quickly, and are super easy to prepare. Have a look:

 

crepes

1 ½ cups milk
2 eggs
1 tablespoon vegetable oil
1 cup all-purpose flour
¼ teaspoon salt
butter, for cooking

 Combine all ingredients except butter in blender, process until smooth.

Heat an 8-inch skillet over medium to medium-high heat. Add ½ teaspoon of butter to coat the bottom. Using a ¼ cup dry measure, not quite full, scoop batter into hot pan, swirling the pan to evenly coat with batter.

When the crêpe is almost dry on the top and golden brown on the edges (about 1 minute), it is time to turn it, if you choose to do so. Use a small spatula to loosen the edge of the crêpe, then turn it over with the spatula or your fingers. Cook the crêpe on the second side, about 15 seconds longer, or until it is lightly browned underneath. If you do not want to turn the crepe, cook until the top is dry and no longer shiny. Once cooked, turn out onto a board to cool. Repeat with the remaining batter, stacking the crêpes.

brunch crepes with sausage and orange wheels

brunch crepes wit oranges 1

for sauce:
zest of one orange
2 tbsp butter
¼ c sugar
4 tsp cornstarch
dash of salt
1 ½ c freshly squeezed orange juice
1/3 c orange liqueur or brandy

for sauce: Combine first 6 ingredients in saucepan, over medium heat; cook until thick and bubbly.  Add brandy.

to assemble:
16 link sausages, cooked
4 oranges, peeled, sliced into wheels

 Fold crepes in quarters, arrange in shallow baking dish with sausages. You may refrigerate at this point overnight. Just before baking, place orange wheels in with crepes. Cover with foil, heat at 350°F for 20-25 minutes. Reheat sauce and pour over crepes. Heat 10 minutes longer. Serve hot.  Serves 8.

The entire dish may be kept warm in a 170°F oven for 2 hours. 


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