Crepes Tulia Recipe
Ingredients
| Egg | 1 (Crepes) | |
| Egg yolk | 1 (Crepes) | |
| 1 cup 2% milk | ||
| All purpose flour | 1/2 Cup (16 tbs) (Crepes) | |
| 1 teaspoon finely grated lemon rind | ||
| Vanilla | 2 Teaspoon (Crepes) | |
| Light olive oil | 1 Teaspoon (Crepes) | |
| Orange Syrup | ||
| Light olive oil | 1/2 Teaspoon (Crepes) | |
| Orange rind | 1 Tablespoon, finely grated (Crepes) | |
| 1/2 cup + 2 tablespoons nonalcoholic white Zinfandel or orange juice | ||
| Orange juice | 1 Cup (16 tbs) (Crepes) | |
| Light brown sugar | 2 Tablespoon (Crepes) | |
| Lemon juice | 1 Tablespoon (Crepes) | |
| 1 tablespoon arrowroot or cornstarch | ||
| 2 tablespoons yogurt cheese | ||
| 4 navel oranges, sectioned | ||
| Mint | 1 Teaspoon, chopped (Crepes) | |
Directions
To make the crepes: In a small bowl, whisk together the egg, egg yolk, and milk.
Sift the flour into a large bowl and make a well in the center.
Pour the egg mixture into the well and whisk until well-blended.
Stir in the lemon rind and vanilla.
Let stand for 30 minutes.
Warm the oil in a medium no-stick skillet over medium-high heat.
Pour the oil into the crepe batter and mix well.
Pour 1/4 cup of the batter into the skillet and quickly swirl the skillet to make a thin, round crepe.
Cook for about 1 minute per side, or until lightly browned.
Remove to a plate and cover with a towel to keep warm.
Repeat with the remaining batter.
Sift the flour into a large bowl and make a well in the center.
Pour the egg mixture into the well and whisk until well-blended.
Stir in the lemon rind and vanilla.
Let stand for 30 minutes.
Warm the oil in a medium no-stick skillet over medium-high heat.
Pour the oil into the crepe batter and mix well.
Pour 1/4 cup of the batter into the skillet and quickly swirl the skillet to make a thin, round crepe.
Cook for about 1 minute per side, or until lightly browned.
Remove to a plate and cover with a towel to keep warm.
Repeat with the remaining batter.
Chef
