Orange Crepes With Candied Pecans
Chef Larry's Recipe
POSTED: 12:05 pm PDT October 17,
2005
Ingredients For the crepes
Prepare Chef Larry's Candied Pecans per recipe, reserve. Combine brown sugar and orange zest. Mix well and reserve. Prepare crepe batter by whisking eggs and milk together. Sift flour, salt and sugar into a separate mixing bowl. Incorporate egg/milk mixture into dry ingredients and mix well breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2-3 hours. To cook crepes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Pour in 2-3 tablespoons of batter and swirl to evenly spread batter in pan. Cook for approximately one minute or until batter is set. Flip crepe and cook until lightly golden brown. Slide crepe from pan. Cool and reserve. Melt butter in saute pan over medium heat. Add sugar mixture, cook for 2 minutes. Remove pan from heat and add Grand Marnier. Carefully return pan to heat, keeping head and hair back as Grand Marnier will flame. Allow flame to dissipate, add orange juice. and Reduce heat and simmer until sauce thickens slightly. Stir in ornage segments. Fold crepes into quarters, 2–3 at a time and place in sauce. Simmer until well heated. Heat additional crepes, place on serving plates and top with orange segments and sauce. Sprinkle with Chef Larry's Candied Pecans. Garnish with whipped cream and dust with Confectioner's sugar. Makes 6 Servings Chef Larry's Candied Pecans
Ingredients
Preheat oven to 350 degrees F. Combine honey and sugar. Add pecan pieces and stir until well coated. Using a slotted spoon, transfer glazed walnuts to a baking sheet lined with parchment paper or aluminum foil. Bake for 5-8 minutes. Remove and cool. Makes 1 cup
- 4 Eggs 1 1/2 cup Milk 1 1/2 cup Flour 1/8 tsp. Salt 1 tsp. Sugar 2 tsp. Butter, melted 4 oz. Butter 1 tblspn. Brown sugar 1 1/2 tsp. Orange rind, julienne cut 3 oz. Grand Marnier 1/3 cup Orange juice 1 cup Fresh orange segments Squeeze of fresh lemon juice Chef Larry's Candied Pecans for service (recipe follows) Lightly sweetened whipped cream for service Confectioner's sugar for service
Prepare Chef Larry's Candied Pecans per recipe, reserve. Combine brown sugar and orange zest. Mix well and reserve. Prepare crepe batter by whisking eggs and milk together. Sift flour, salt and sugar into a separate mixing bowl. Incorporate egg/milk mixture into dry ingredients and mix well breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2-3 hours. To cook crepes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Pour in 2-3 tablespoons of batter and swirl to evenly spread batter in pan. Cook for approximately one minute or until batter is set. Flip crepe and cook until lightly golden brown. Slide crepe from pan. Cool and reserve. Melt butter in saute pan over medium heat. Add sugar mixture, cook for 2 minutes. Remove pan from heat and add Grand Marnier. Carefully return pan to heat, keeping head and hair back as Grand Marnier will flame. Allow flame to dissipate, add orange juice. and Reduce heat and simmer until sauce thickens slightly. Stir in ornage segments. Fold crepes into quarters, 2–3 at a time and place in sauce. Simmer until well heated. Heat additional crepes, place on serving plates and top with orange segments and sauce. Sprinkle with Chef Larry's Candied Pecans. Garnish with whipped cream and dust with Confectioner's sugar. Makes 6 Servings Chef Larry's Candied Pecans
Ingredients
- 1 tbsp. Honey 2 tsp. Granulated sugar 1 cup Pecan pieces Pinch of salt
Preheat oven to 350 degrees F. Combine honey and sugar. Add pecan pieces and stir until well coated. Using a slotted spoon, transfer glazed walnuts to a baking sheet lined with parchment paper or aluminum foil. Bake for 5-8 minutes. Remove and cool. Makes 1 cup
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