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 ...

If you get yourself organized ahead of time by preparing the crepes and the orange butter then the final assembly of these utterly delicious crepes is quite straightforward. Melt a blob of the orange ...

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"For the recipe, I have used mamma Lina's palacinche recipe, which is slightly sweet and fragrant from the inclusion of orange and lemon zest in the batter. I use blood oranges for this recipe, which ...

Sift flour into a bowl. Gradually stir in egg, milk and oil. Mix to smooth batter. Allow to stand for 15 minutes. Brush a heated frying pan with oil. Remove pan from heat. Add just enough of the ...