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Ingredients
- Tangerine Filling And Strawberry Reduction Sauce
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6
eggs
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1/2
cup granulated sugar
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1
cup fresh tangerine juice (about 4 tangerines)
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8
tablespoons unsalted butter, melted
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2
tablespoons tangerine zest
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10
strawberries, diced
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1
cup water
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2
tablespoons granulated sugar
- Crepe Batter
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1
cup sifted all-purpose flour
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2
eggs
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1/2
cup milk
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1/2
cup water
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1/4
teaspoon salt
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2
tablespoons unsalted butter, melted
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1
vanilla bean split lengthwise and scrapped
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1
teaspoon cinnamon
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Oil to coat pan
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confectioners sugar for dusting
Directions
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Tangerine Filling: In the top of a double boiler, beat eggs and 1/2 cup sugar. Stir in tangerine juice, butter and tangerine zest. Cook over simmering water for 15 minutes or until thickened. Remove from heat and pass through a fine mesh strainer into a bowl. Transfer to a small jar or airtight container and refrigerate until cool and thicker in texture (will last, refrigerated, for about a week).
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Strawberry Reduction Sauce: Place strawberries, water and 2 tablespoons sugar in a pot on low heat. Stir and let simmer for 5 minutes until sauce begins to steam. Turn heat to medium and continue to stir. For a thick sauce (which we want) cook until there is 1/2 inch of sauce in the pot. Remove from heat and set aside.
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Crepes: In a mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt, butter, vanilla bean and cinnamon; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Continue until all 4 crepes are made. Add tangerine filling, dust with confectioners sugar and serve hot with strawberry reduction sauce on side or drizzled on top.
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