Orange Cream crepes
Instructions
Prepare the crepes.
In a bowl beat the eggs with the sifted white flour, a pinch of sugar and salt; When you have a perfectly smooth and homogeneous compound dilute with cold milk sent down flush, stirring with a whisk.
Place over heat a cast iron pan with the bottom diameter of cm.
24.
rub with a little margarine and then pour into the sixth part of the egg mixture, spreading evenly and form a rather thin crepe.
Just have taken the color underneath and let voltatela from this side you colorisca; then slip it on the marble table.
In the same way packed five other crepes.
While cool, prepare the cream for the filling.
Beat the egg in a small saucepan with sugar and white flour; When you have a perfectly smooth and free of lumps, add the orange zest and all its filtered juice, milk added to cream and sent down a wire, stirring with a whisk.
Put the pot on low heat and let raise the boiling cream, without ever stopping to mix it; remove from stove and spread it on the six crepes, with a flexible spatula for spreading.
Roll them up like a long roll forming, cutting obliquely in half; dispose in order over a porcelain tray, or other suitable dish.
Melt over heat the Marmalade with a spoonful of water (or better yet an orange liqueur) and with it strokes the crepes.
You can garnish with half orange slices to Division of file 2 dì crepes.
Ingredients and dosing for 6 persons
- For the crepes:
- 200 g of milk
- 80 g of white flour
- 3 eggs
- Little of margarine
- Sugar
- Salt
- For the filling:
- 150 g of milk
- 100 g of fresh cream
- 80 g of marmalade
- 50 g of granulated sugar
- 30 g of white flour
- 1 egg
- 1 great juicy orange (zest perfect)