Breakfast Crepes with Candied Tangerines
Buttery crepes are topped with thinly sliced tangerines in syrup, which have a light and unexpected flavor. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright Â© 2015 by Valerie Aikman-Smith. Photos Â© 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
- Yield: Makes 12
Photography: VICTORIA PEARSON
- 1 cup sugar
- 3 tangerines, thinly sliced
- 2/3 cup all-purpose flour
- 1 large egg
- 1 large egg yolk
- 2 tablespoons unsalted butter, melted, plus more for skillet
- 3/4 cup whole milk
In a saucepan, combine sugar and 1 cup water and bring to a boil over high heat, stirring to begin dissolving sugar. Reduce heat to medium and simmer, stirring occasionally, until sugar has dissolved completely, 5 minutes. Add tangerines and continue to simmer 8 to 10 minutes, until fruit is translucent and syrup has thickened. Remove from heat, set aside, and let cool.
In a blender, combine flour, egg, yolk, melted butter, and milk, and blend until smooth. Cover and refrigerate at least 1 hour and up to overnight.
Place an 8-inch skillet over medium-high heat, add a knob of butter, and swirl pan to coat bottom evenly. Ladle 1/4 cup of crepe batter into hot pan and swirl pan to coat bottom evenly with batter. Cook until batter is lightly browned on bottom, about 1 minute. Using a small metal spatula, lift edge of crepe and flip it over. Cook other side until golden brown.
Transfer to a warmed plate and repeat with remaining batter. To serve, fold 2 crepes in half, place them on a plate, and spoon some candied tangerines on top.