1. To prepare the crepe batter, mix flour, sugar and salt in a large bowl. In a separate bowl, whisk together eggs and milk. Pour into the flour mixture and whisk just until combined. Do not overmix.

Combine first 5 ingredients in a medium bowl, stirring with a wire whisk until smooth. Set aside. Combine cream cheese, 2 tablespoons sugar, ¼ teaspoon orange rind, and 2 tablespoons calcium-fortified ...

Whisk together milk, flour, egg, sugar, salt, and 2 teaspoons butter until smooth. Chill batter, covered, 30 minutes. Lightly brush a 10-inch nonstick skillet with butter, then heat over moderately ...

Preheat oven to 350F. Cut the top and bottom off the orange and stand it upright on a cutting board. Peel it the way you would a melon: using a sharp knife, start at the top of the fruit and cut the ...

This version of Crepes Suzette is an updated recipe from the book that Julia wrote with Jacques Pepin. It is faster and easier than the one in “Mastering The Art Of French Cooking” because it uses the ...

This sweet treat is a fun, delicate alternative for summer. Summer is here, and while frozen treats like ice cream are definitely a go-to, delicate desserts like fruit crepes are an equally perfect ...

1 1/2 c. For the crȇpes: In a blender, pulse the milk, flour, butter, sugar, orange liqueur, vanilla, salt, and eggs until smooth. Transfer the batter to a medium bowl or pitcher; cover with plastic ...

Cook’s notes: This recipe calls for combining ingredients in a blender; however, Pascal Olhats prefers to blend crepe ingredients with a wire whisk. He whisks liquids and eggs together, then slowly ...

Sift flour into a bowl then gradually stir in egg, milk and oil. Mix to smooth batter and allow to stand for 15 minutes. Brush a heated frying pan with oil then remove pan from heat. Add just enough ...

1. Preheat oven to 375°F. 2. Slice bananas length-wise. 3. Combine grand mariner, brandy, orange extract, and oil. Brush bananas with oil mixture, sprinkle with cinnamon and brown sugar, and wrap in ...