Yield: 6 Servings
|1 cup||Cake flour|
|9 ounces||2% milk|
|1 \N||Egg yolk|
|\N \N||Grated zest of lemon|
ORANGE CREPES KERR
Blend flour and milk, add whole egg and egg yolk, beat well with whisk. Stir in zest and vanilla. Let rest 30 minutes.
VERY QUICKLY (it burns easily) saute 1 tbls orange zest in 1 tsp oil.
Again, quickly add: ½ cup sweet dessert type wine (he uses non-alcoholic wine and could not get the name) Reduce mixture to syrupy stage. Add 2 Tbls brown sugar, stir well. Then add 8 oz fresh orange juice.
In bowl put: 2 Tbls yogurt cheese 1 Tbls cornstarch Mix together
Pour orange mixture through strainer into yogurt cheese mixture. Pour back into pan, heat.
Dip crepes into sauce mix, fold into quarters. Leave in sauce. To crepes and sauce add juice of 1 lemon and peeled slices of orange.
Serve 2 crepes per person.