Culinary Insitute of New Orleans

Crêpes à l'Orange
Serves 4-6

1 cup All-Purpose Flour
1 tbsp. Oil
1 Whole Egg, plus 1 Egg Yolk
1 cup Milk (or more)
1 lb. Cream Cheese or Low Fat Soft Cheese
1/2 cup Sugar
Grated Rind of 1 Orange
4 tbsp. Pecans, finely chopped
1 cup Oil for frying
1/2 cup Orange Juice mixed with 2 tsp. Cornstarch
4 Oranges, peeled and segmented
4 tbsp. Orange Liqueur

Sift the flour into a mixing bowl and make a well in the center. Pour the oil and egg into the well and beat with a wooden spoon. Gradually beat in the milk, incorporating the flour slowly. Set aside for 30 minutes. Beat the cheese, sugar and orange rind until light and fluffy. Stir in the chopped pecans and set aside. heat a small crêpe pan or skillet and pour in a small amount of oil. Wipe overthe pan with a paper towel for a thin coating. Pour about 2 tbsp. of batter into the pan and swirl to coat the base evenly. pour out the excess and re-use. Cook until the bottom is a light golden brown and turn over. Cook the other side and stack up the crêpes on a plate. Repeat with the remaining batter to make 12 small or 6 large crêpes. Spread some of the cream cheese filling on the speckled side of each crêpe and roll up or fold into triangles. Keep warm while preparing the sauce. Pour orange juice and cornstarch mixture into a saucepan and bring to a boil, stirring constantly until thickened and clear. Stir in the orange segments and liqueur. Spoon sauce over crêpes and serve.