Florida Citrus Crepes

Take a vacation with these Florida Citrus Crepes.

Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from myrecipes.com

Ingredients

  • Filling:

  • 2

    cups milk

  • 1

    vanilla bean, split lengthwise

  • 1/2

    cup sugar

  • 2

    tablespoon cornstarch

  • dash of salt

  • 3

    large egg yolks

  • 1/2

    cup sour cream

  • Crepes:

  • 1/2

    cup milk

  • 5

    tablespoon water

  • 2

    tablespoon butter, melted

  • 1/2

    teaspoon vanilla extract

  • 1

    large egg, lightly beaten

  • 2/3

    cup flour

  • 1/2

    teaspoon sugar

  • 1/4

    teaspoon salt

  • Citrus topping:

  • 1

    cup navel orange sections

  • 1

    cup red grapefruit sections

  • 2

    TBS chopped fresh mint

  • 1/4

    cup sugar

  • Garnish:

  • 1

    tablespoon confectioner's sugar

  • 8

    mint sprigs (optional)

Directions

Filling: 1. Pour 2 cups milk into a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to pan. Cook milk over medium-high heat to 180F or until tiny bubbles form around edge (do not boil). Remove from heat. 2. Combine 1/2 cup sugar, cornstarch, salt, and egg yolks, stirring with a whisk. Gradually add 1 cup hot milk mixture to egg mixture, stirring with a whisk. Return milk mixture to pan; bring to a boil over medium heat, stirring constantly with a whisk. Cook 1 minute, then remove from heat. Spoon into a bowl; discard vanilla bean. Stir in sour cream. Place plastic wrap on surface of custard. Chill thoroughly. CREPES: 1. Combine 1/2 cup milk and next 4 ingredients (through egg) in a blender. Add flour, sugar, and salt. Process until smooth. Chill 1 hour. 2. Heat an 8" non-stick skillet over medium heat. Coat pan lightly with cooking spray. Pour about 3 TBS batter into pan. Quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 2 minutes. Carefully lift the edge of the crepe with a spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and the underside is lightly browned. Cook 1 minute or until center is set. 3. Place crepe on a towel; cool completely. Repeat procedure until all batter is used. Stack crepes between single layers of wax paper to prevent sticking. CITRUS TOPPING: 1. Combine citrus sections, 1/4 cup sugar, and chopped mint. Toss gently to dissolve sugar. To serve, place 1 crepe on each of 8 dessert plates. Spread about 1/3 cup chilled filling over each crepe. Fold each into a triangle. Top each serving with 1/4 cup fruit mixture. Sprinkle crepes evenly with confectioner's sugar. Garnish with mint sprigs. Makes 8 crepes. Each crepe = 6 Weight Watchers points.

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