ORANGE CREPES WITH FRUIT FILLING
FOR THE CREPES:
4 eggs
3/4 cup orange juice
1 tablespoon sugar
1/8 tablespoon salt
7 generous tablespoons flour
FOR THE FRUIT FILLING:
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh quartered strawberries
1 cup fresh blackberries
FOR SERVING (OPTIONAL):
Whipped cream
Powdered sugar
TO PREPARE THE CREPES:
In a blender container, place eggs, orange juice, sugar and salt. Cover and pulse 15 seconds until combined.
While blender is on, add flour one tablespoon at a time until blended well. Refrigerate for 30 minutes.
Melt 1/2 tablespoon butter in a 10-inch nonstick saute pan. Pour 3 tablespoons of batter into the pan and swirl around to coat the bottom of the pan evenly. Cook until edges are nice and brown and middle is firm to the touch. Loosen edges and flip crepe and cool for approximately 15 seconds. Slide out of pan onto plate, cover with foil while continuing to make crepes.
TO PREPARE THE FILLING:
In a medium bowl combine fruit with 1 tablespoon of sugar. Using a fork, crush the berries slightly to allow the juices to come out.
TO SERVE:
Place 2 crepes on a plate. Ladle 1/4 cup of the fruit mixture on one side of each crepe and roll crepe over the fruit. Garnish with fresh whipped cream or powdered sugar, if desired.
Makes 4 servings
Source: Chef Scott Uehlein for Florida Department of Citrus |