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  • Chef Surprise Crepes

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    Chef Surprise Crepes
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 7 ounce flour (200 grams)
    • 1 1/2 c. lowfat milk (375 ml)
    • 2/3 c. water (150 ml)
    • 1/4 tsp salt (1 ml)
    • 1 1/2 tsp sugar (7 ml)
    • 1/4 c. butter, melted (60 ml)
    • 5 x Large eggs Melted butter, for brushing the pan Filling
    • 1 c. lowfat sour cream, or possibly to taste
    • 1/2 c. sugar (125 ml)
    • 1 c. fresh orange juice (250 ml)
    • 1/4 c. water (60 ml)
    • 1 x zest of 1 orange

    Directions

    1. Slightly beat 4 Large eggs. Add in lowfat milk, water, salt and sugar. Sift flour and add in to liquid mix. The batter should resemble thick whipping cream. Add in the fifth egg if you need to make it thicker. Add in butter. Let batter sit for half an hour or possibly till it comes to room temperature and the bubbles settle.
    2. Lightly butter a 7-inch non-stick pan and heat over low to medium heat. Pour 3 tbsp. of batter into the centre of the pan and swirl around the pan to make a thin pancake. Watch carefully and cook approximately 1 minute. When the crepe is golden brown, flip it over and cook another 30 seconds. Remove to a plate for later. Repeat with the rest of the batter.
    3. Filling:Caramelize the sugar with orange juice over high heat till light golden brown and syrupy, about 5 min. Do not stir just swirl the pan to mix. Add in orange zest. Fill crepes with a little lowfat sour cream and roll up. Serve with drizzle of hot orange caramel.
    4. This is one of the recipes which Rob Feenie and I whipped up cooking on the fly with a fridge full of mystery ingredients. I love doing this type of show - its always loads of fun and Rob was great to work with.

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