Sunday, March 11, 2018

Crepe Fettuccini




Pasta for dessert? Yes Yes Yes... Though there is a twist....a mock up of fettuccine, by way of slivered crepes. The recipe is a deconstructed Crepes Suzette. I watch this dessert performance via Lidia Bastianich. Her Italian cookery shows are in a class by itself. This episode features crespelle for dessert. Crepe Suzettes are one of my top ten desserts, so I am thrilled with this alternate version.

I make crepes with this specific recipe in mind. Rolled crepes are cut into slivers and sauteed in butter, fresh orange juice and apricot jam. Orange zest and sugar give the sauce flavor and sweetness. I fork a swirl of crepes on to my plate and anticipate my pleasure!


CREPE FETTUCCINI
Adapted from Lidia Bastianich
Serves 6-8



Crepe batter
1/2 cup Flour
1/2 cup Milk
3 tablespoons Sugar
1/4 cup lukewarm Water
2 Eggs
2 tablespoons melted Butter
A pinch of Kosher salt
Melted Butter for making crepes

Orange Sauce
4 tablespoons Butter
1 1/2 cup fresh Orange Juice 
1 teaspoon Orange Zest
6 tablespoons Apricot Jam
4 tablespoons Sugar



Make the crepes by whisking flour, milk, sugar, water, eggs, melted butter and salt in a blender till smooth.

Pour crepe batter in to bowl, cover and let batter rest for 1 hour. This allows the crepes to develop that signature lacy effect when cooked.



Begin making crepes by placing a nonstick pan over medium heat. 

Brush the pan with melted butter.



Ladle about two tablespoons batter into the pan, swirling the pan as you pour, allowing the batter to coat the entire pan. Cook crepe for 2 minutes, then flip and cook the other side for 30 seconds. Place cooked crepe on a plate. 






Finish the remaining batter in the same fashion, making sure to brush the pan with melted butter before swirling each crepe. You will get 8-10 crepes.



Once crepes are done, roll each crepe tightly and cut into 1/4 inch thick slices. Pile them loosely on a platter.







Heat butter in a large saucepan.

Add orange juice and zest to butter and bring to a slow simmer.

Spoon apricot jam and sugar to sauce and stir till jam and sugar melt.



Add cut crepes to sauce and stir gently to coat. 

Simmer on a low flame for 5 minutes, stirring often.

Heap crepes onto a large plate or serve as individual portions.



This is my new favorite....it satisfies that sweet tooth with every forkful! 

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