Cointreau, fresh clementines and orange marmalade pack a serious citrus punch, taking simple crepes to a whole new level
Crepes with Cointreau and MarmaladeNovember 16, 2011 Print
Recipe courtesy of Pete Luckett
Ingredients:For the crepes:
- 1/2 cup (125 ml) flour
- 1/2 cup (125 ml) milk
- 3 Tbsp (45 ml) warm water
- 2 Tbsp (30 ml) melted butter
- 1 Tbsp (15 ml) brandy
- 2 eggs, beaten
- 1 Tbsp (15 ml) sugar
- 1/3 cup (75 ml) orange marmalade
- juice and very thinly sliced zest of 1 orange
- 2 Tbsp (30 ml) Cointreau
- 1 Tbsp (15 ml) brown sugar
- 2 clementines, peeled and segmented into supremes
- crème fraiche or whipped cream
- Whisk the crepe ingredients together in a mixing bowl or combine in a food processor or blender. Cover and leave for 30 minutes.
- Melt a smidgen of butter in a crepe pan or non-stick frying pan set over medium heat. Pour 2 spoonfuls of batter into the pan, tipping it so that the batter spreads into an even, wafer thin layer. Cook for 1 to 2 minutes, until the surface has set and you can turn the crepe over using your fingers or a spatula. Cook for 1 minute more and then slide onto a plate.
- Repeat the process, keeping the crepes warm in an oven on low heat.
- To make the filling, melt the marmalade in a frying pan and stir in the orange juice, zest, Cointreau and brown sugar. Bring to a simmer, stirring constantly, until the sugar dissolves. Add the clementine segments and cook 2 minutes more.
- Place 2 to 3 clementine segments on each open crepe, adding a spoonful of crème fraiche or whipped cream. Fold in half, and then in half again. Drizzle the pan sauces over top and serve immediately. Serves 4.