Orange Crepes

(4 servings)

  • some crepes*
  • 1 12-oz jar of sweet orange marmalade
  • 1/3 cup heavy cream
  • orange slices for garnish
Make crepes. Butter them lightly and fold them into squares or triangles, or roll into tubes. Place 3 each on warmed plates.

Heat marmalade and cream in a medium saucepan, stirring together until thoroughly mixed and warmed. Do not boil the mixture.

When warmed, spoon over crepes. Garnish with slices of orange and serve.

* To make crepes:

1 cup all-purpose flour
2 large eggs
1/2 cup low-fat milk
1/2 cup water
1/4 teaspoon salt
2 Tablespoons melted butter

Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth.

If you have a crepe maker, you probably know what to do next. If you're not so lucky...
Heat a griddle or frying pan to medium. Give it a very light spray of cooking oil. Drop the crepe mixture onto the heated surface. Using about a 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. "Thin is in" when it comes to the layer of batter.

Cook each side until the golden brown brown (about 2 minutes for side one -- batter will bubble; and 1 minute for side 2). Gently remove and place on a plate. Place waxed paper between cooked crepes to prevent sticking.

This will make 8 crepes. 2 crepes make a serving.

Orange marmalade mixes with cream and fresh oranges to make a fancy, fresh breakfast or brunch. This is a recipe for the topping with a bonus recipe to make the crepes.

Mr Breakfast would like to thank muffin for this recipe.

Recipe number 260. Submitted 5/7/2002.