Crepes With Oranges And Almonds
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 1large navel orange
- ¼cup sugar
- ⅓cup freshly squeezed orange juice
- 2tablespoons Grand Marnier or Cointreau
- 3tablespoons unsalted butter
- ¼teaspoon ground ginger
- 8dessert crepes (recipe follows)
- 2tablespoons brandy
- ⅓cup toasted sliced almonds
- Powdered sugar for garnish
Nutritional analysis per serving (4 servings)
262 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 20 grams sugars; 3 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a paring knife, peel the orange, cutting deeply enough to remove the outer layer of white pith. Working over a bowl, free each segment by cutting in around the membrane, angling the knife toward the center. Set the orange segments aside.
- Step 2
Place a large, heavy skillet over medium heat and add the sugar. Cook, stirring occasionally with a metal fork, until the sugar is melted and golden brown. Remove from the heat and carefully add the orange juice, Grand Marnier, butter and ginger. (The mixture will sputter.) Return the mixture to the heat and stir until smooth.
- Step 3
One at a time, place the crepes in the pan, coat with the sauce, fold into quarters with tongs and move toward the edge of the pan. Add the orange segments to the pan.
- Step 4
Add the brandy to the pan, wait 30 seconds for it to become warm and ignite it with a match. When the flames die, garnish with the almonds, sprinkle lightly with powdered sugar and serve.
Private Notes
Comments
Me also, the crepe batter recipe
The crepe recipe does not follow as indicated. Is it available?