This is one of those recipes that looks so gorgeous on the plate that everyone thinks you spent forever in the kitchen (but it is really super easy to make). Is it breakfast or dessert? You decide!
Esta es una de esas recetas que se ve espectacular en el plato y todo el mundo piensa que pasaste horas en la cocina (pero en realidad es muy fácil de hacer). Es desayuno o postre? Tú decides!
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
In large mixing bowl, whisk sugar, orange zest, vanilla, eggs, cream, flour and salt. Once well mixed, add warm water, and mix again. Finally, mix in melted butter. Do not over beat the mixture to avoid bubbles.
Heat large non-stick skillet over medium to low heat and spray with non-stick cooking spray. Pour one ladle of batter into pan, lifting a swirling the batter around the pan to evenly coat bottom. Batter will cook quickly. Cook for roughly one minute, or until bottom is lightly browned. Flip. Fill with a few chocolate chips and cook an additional 30 seconds; remove from pan. Fold into thirds and set aside. Repeat with remaining batter.
Keep prepared crepes stacked on a plate with a towel to cover. Before serving, open crepes and fill with ice cream and fresh berries. If desired, top with whipped cream and Raspberry Sauce.
To make Raspberry Sauce: Heat raspberries and sugar over medium low heat, stirring often, until sugar has dissolved and berries are more liquid. Allow to simmer until desired consistency, about 7 to 10 minutes. Remove from heat; Add vanilla. Stir to combine. Serve hot over crepes.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.
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Esta es una de esas recetas que se ve espectacular en el plato y todo el mundo piensa que pasaste horas en la cocina (pero en realidad es muy fácil de hacer). Es desayuno o postre? Tú decides!
*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.
Direcciones
En un embase grande para mezclar, mezcle el azúcar la ralladura de naranja, vainilla, huevos, crema. Harina y sal. una vez que todo esté bien mezclado, agregue el agua tibia, y mezcle bien. Finalmente, agregue y mezcle la mantequilla derretida. No bata la mezcla mucho para evitar las burbujas.
Caliente un sartén grande antiadherente en temperatura media a baja y rocíe con aceite de cocina antiadherente. Agregue una capa de mezcla bien fina, levantando y moviendo la mezcla alrededor del sartén para formar una capa de abajo uniforme. La mezcla se va a cocinar rápido. Cocine por mas o menos un minuto o hasta que el fondo esté un poco marrón. Voltee. Rellene con varias chispas de chocolate y cocine por 30 segundos; remueva del sartén. Doble en tercios y ponga a un lado. Repita con el resto de la mezcla.
Mantenga las crepas preparadas amontonadas en un plato con una toalla para cubrirlas. Antes de servir, abra las crepas y rellene con crema fría y bayas frescas.
Para hacer la salsa de frambuesa: caliente las frambuesas y el azúcar sobre fuego medio bajo, revolviendo seguido, hasta que el azúcar se haya disuelto y las bayas estén más liquidas. Deje hervir hasta que alcance la contextura deseada, alrededor de 7 a 10 minutos. Remueva del calor; agregue vainilla. Revuelva para combinar. Sirva caliente sobre las crepas.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.
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