Amaretto Crepes with Oranges and Almonds

By aiati

Ingredients

• Crepe:
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 3 large eggs, lightly beaten
• 1 cup almond milk
• 1 tablespoon amaretto liqueur
• 3 tablespoons melted butter
• Clarified butter for cooking the crepes
• Sauce:
• 1 large navel orange
• 1/4 cup sugar
• 1/3 cup orange juice
• 2 tablespoons Grand Marnier or Cointreau
• 3 tablespoons unsalted butter
• 1/4 teaspoon ground ginger
• 2 tablespoons brandy
• 1/3 cup toasted sliced almonds
• Powdered sugar for garnish

Details

Servings 4

Preparation

Step 1

Make the Crepes:

1. Sift the flour and salt into a large bowl and stir in the sugar. Make a well in the center of the mixture and add the eggs. Using a fork, gradually incorporate the flour into the eggs. Stir in the milk, amaretto and melted butter, stirring until smooth. Set aside for 30 minutes.

2. Strain the batter through a fine sieve. Place a 7- or 8-inch crepe pan over medium heat. When hot, brush the pan with clarified butter. Pour slightly less than 1/4 cup of the batter into the pan, tilting it to evenly cover the bottom. Cook until lightly browned, flip and cook the other side. Transfer the crepe to a plate lined with plastic wrap or waxed paper.

3. Continue until all the batter is used, placing the crepes between layers of paper towels. They will keep up to 3 days well wrapped in the refrigerator.

Make the Sauce:

1. Using a paring knife, peel the orange, cutting deeply enough to remove the outer layer of white pith. working over a bowl, free each segment by cutting in around the membrane, angling the knife toward the center. Set the orange segments aside.

2. Place a large, heavy skillet over medium heat and add the sugar. Cook, stirring occasionally with a metal fork, until the sugar is melted and golden brown. Remove form the heat and carefully add the orange juice, Grand Marnier, butter and ginger. (The mixture will sputter.) Return the mixture to the heat and stir until smooth.

Assemble:

1. One at a time, place the crepes in the pan, coat with the sauce, fold into quarters with tongs and move toward the edge of the pan. Add the orange segments to the pan.

2. Add the brandy to the pan, wait 30 seconds for it to become warm and ignite it with a match. When the flames die, garnish with the almonds, sprinkle lightly with powdered sugar and serve.