Recipes

Orange

MarmaladeCrepes

I love this recipe. I threw it together when I was trying to come up with some new recipes for the Inn.
It has become one of my guests’ favorite Sunday morning meals. While there is some up-front
time involved in cooking the crepes (which are very easy to make), the rest is foolproof. The
crepes can be prepared in advance and frozen for later use, or refrigerated for up to a week. They
can be assembled the day before so that all you need do is heat them and serve.

I serve the crepes with a compote of mixed seasonal fruit drizzled with an orange simple syrup glaze
and topped with vanilla yogurt or sour cream mixed with powdered sugar. Alongside the crepes I serve
glazed julienne ham and scrambled eggs with chives. For a special occasion or Second Saturdays I
serve a blanc de noir champagne with the meal. Absolutely divine!

For the crepes (makes 24 to 36):

These crepes can be filled with either a sweet or savory filling.

Combine in a blender 2 cups milk, 6 eggs, and 1-1/3 cup unsifted all-purpose flour. Cover and whirl
until smooth.

Spray cooking spray in a 6 or 7-inch non stick crepe pan or other flat bottomed pan and place it on
medium heat. When the pan is hot, pour in approximately 2 Tablespoons (a scant ¼ cup) of batter, then
quickly tilt the pan so the batter flows over the entire bottom. Place the pan back onto the burner and cook
until the bottom side of the crepe is lightly brown and the edges separate away from the sides of the pan.
Using a spatula, turn the crepe and brown the other side. Invert the pan over a plate and allow the crepe to
fall out onto the plate. Repeat the process for each crepe, spraying the pan before adding the batter, and
stacking the crepes as they are finished. If a crepe gets a small tear, don’t discard it as you can fold the
tear inside the crepe as you assemble it. DO NOT BE DISAPPOINTED IF THE FIRST CREPE DOESN’T
COOPERATE. I ALMOST ALWAYS RUIN THE FIRST ONE.

If you do not use the crepes within a few hours, allow them to cool, wrap them in plastic wrap, seal them
in an airtight container or plastic bag, then refrigerate them up to a week. To store them longer, wrap them in
waxed paper, then in heavy duty aluminum foil and freeze them flat. Defrost frozen crepes overnight in the
refrigerator. Bring the crepes to room temperature before separating and filling.

For the filling:

Mix two 12 oz. tins of Philadelphia whipped cream cheese and the finely grated zest of 2 large oranges.

To assemble the crepes:

Bring the crepes to room temperature, top each crepe with about 2 Tablespoons of the whipped cream cheese
mixture. Spread the mixture over the top of the crepe almost to the sides. Fold the crepe into quarters. Lay the
crepes on a baking sheet lined with parchment paper. You can overlap the crepes a little to conserve space.
Cover the baking sheet with aluminum foil. The filled crepes can be refrigerated overnight.

Bake the crepes in a 350 degree oven for 20 minutes. While the crepes are heating, warm some Seville Orange Marmalade.

Plating:

To plate and serve, put 2 hot crepes on a plate, sprinkle with powdered sugar, and top with a portion of the orange marmalade.

You can serve them, as I do, with julienne ham slices heated with orange juice (from the zested oranges), about 2/3 cup of brown sugar and 2 sprigs of rosemary. Scrambled eggs with chives, goat cheese and sun-dried tomatoes rounds out the meal. To make the eggs richer, I add a liberal amount of non-fat half and half before cooking.