Make your crêpes extra special by pairing them with orange and mascarpone.
Curtis Stone’s crêpes with orange and mascarpone.
This is another one of Stone’s favorite 30-minute brunch dishes.
To whip up Stone’s crêpes for four, you’ll need: 2 large eggs, 1 cup all purpose flour (sifted), 1 ¼ cups whole milk, ½ cup heavy cream, 1 tablespoon unsalted butter, 4 teaspoons sugar, and a pinch of salt.
Start by blending the flour, milk, cream, sugar, eggs, and salt in a blender until they’re smooth. Cover the batter and set aside for 30 minutes, which will allow time for your flour to absorb all the liquid.
Then, heat a crêpe pan or an 8-inch nonstick sauté pan over medium-low heat. Dab some butter on a paper towel and wipe the pan with a little butter.
Pour 3 tablespoons of batter into the center of your pan and swirl to thinly coat the bottom. Cook for one-and-a half minutes, or until the edges of the crêpe are light brown. Loosen the edges gently with a silicone spatula and carefully turn your crêpe over. Continue cooking the crêpe for about one minute, until the bottom begins to brown in spots. Transfer to a plate.
Repeat with the remaining batter, wiping the pan with butter as needed. You should be able to make 12 crêpes total.
To make the sauce, you’ll need: 2 oranges, 1 cup mascarpone cheese, ½ cup pure maple syrup, 4 tablespoons unsalted butter, and 2 tablespoons Grand Marnier or other orange liqueur.
First, grate the peel from your oranges and set aside. Cut the oranges between the membranes to release the orange segments, setting them aside as well. Then squeeze the orange juice from the membranes into a bowl. You should get ¼ cup of orange juice total.
Heat the maple syrup in a large sauté pan over medium heat until it begins to simmer. Add the orange peel and juice, as well as your butter, and simmer over medium-low heat for five minutes, until the sauce slightly thickens. Add the Grand Mariner and simmer for two more minutes, until the sauce slightly thickens again.
Spread a large spoonful of mascarpone over each crêpe and fold in half, then in half again, forming triangles. Add the orange segments to the hot orange sauce and swirl the pan to gently warm the oranges. Spoon the sauce and oranges over the crêpes and serve immediately.
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