I have always promised to show you how to entertain with exception and this, friendly bakers, is one sure way to accomplish just that. Look at it this way – company staying overnight and what to serve for dessert? Here it is.
- 1 cup whole milk
- 1 cup flour
- 2 large eggs
- 1/3 cup cold water
- 3 tbsp. melted butter (have extra for the pan)pinch of salt
- 1 cup freshly squeezed orange juice
- 1 tsp. grated orange zest
- 3/4 cup butter, cut in cubes
- 1/4 (+) Grand Marnier
- 1 orange, peeled, segmented
Combine milk, flour, eggs, water, melted butter and salt in a blender, processing until smooth. Transfer to a container you can cover, and refrigerate for up to 2 days. This gives you time to spend with your guests, right?
When ready to serve, heat a non-stick frying pan or crepe pan for about 2-2/1 minutes. Brush the bottom and sides lightly with butter. (Butter should sizzle)
Remove pan from the heat and tip slightly so you can pour 2 tbsp. of the batter then slowly rotate so the batter will cover the pan. Cook for about 30 seconds and flip, cooking about 30 seconds longer. Should be golden in colour.
Place on a cooling rack and repeat until all the batter is used up. Make sure you brush the pan only as needed.
Sauce
Bring the orange juice, sugar and zest slowly to the boil in a saucepan, stirring until it thickens and becomes syrupy. Whisk in the butter, piece by piece stirring until melted and smooth then remove from the heat. CAREFULLY add the liqueur, enough to taste. Do not keep this warm any longer than 30 minutes please.
Plating
On very pretty plates, place 2 or 3 crepes on each plate, add a few orange segments for show and drizzle that luscious sauce over. YUMMY.
- Note, to keep the crepes fresh until using, layer parchment paper between the layers and then wrap in plastic wrap. Refrigerate up to 2 days. Reheat both the crepes and sauce and you are the winner.
Lobster Crepes
Okay, so you want to impress your company this week and are not sure how to go about it. Read this through, get your ingredients ready and go for it. Everyone will marvel at what you just accomplished and your secret? It wasn’t difficult.
Crepes
- 4 large eggs
- 1 1/3 cups whole milk
- 3 tbsp. melted butter
- pinch of salt
- 1 1/2 cups sifted flour
Combine all the ingredients in a blender and blend until totally smooth. Heat a large non-stick pan over medium heat and spray with cooking oil.
Pour about 1/3 cup of the batter into the hot pan and tilt the pan to thinly cover the bottom of the pan. Cook for about a minute but do not burn. Flip with a wide spatula. Cook until the underside is golden and remove to a plate. Continue until all the batter is used. If making this beforehand, put waxpaper between each one and wrap with plastic. Refrigerate for up to 2 days only.
Filling
- 1/4 cup butter
- 1/2 cup chopped fresh fennel
- 1/4 cup flour
- 1 1/2 cups whole milk
- 250g regular Philadelphia cream cheese, cubed
- 3/4 cup Swiss cheese
- 1/3 cup white wine
- 1 tsp. Dijon mustard
- 2 cups medium cooked shrimp, peeled and cleaned
- 4 cups cooked lobster, chopped
Melt the 1/4 cup butter in a large saucepan and when hot, add the fennel and cook until softened (3 mins approximately) Stir in 1/4 cup of the flour and cook about 2 minutes, stirring constantly. Gradually whisk in the milk and then the cheeses.
When the cheeses are melted, add in the wine and the mustard stirring until it becomes thickened. Add the shrimp and the lobster and heat through. Do not overcook the seafood as it will become tough.
Put a crepe on cutting board and cut in half. Scoop about 1/3 cup of the filling onto one half of the crepe and fold in to a triangular cone shape. Fill remaining crepes the same way. Place two on each plate. Crisp salad, warm rolls or focaccio bread and, of course, chilled white wine.
You will make this again and again…just not to the same people all the time.
Truly, yummy!