Food & Cooking Recipes Crepe Recipes Breakfast Crepes with Candied Tangerines By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 27, 2018 Print Share Share Tweet Pin Email Photo: VICTORIA PEARSON Yield: 12 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 © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Ingredients 1 cup sugar 3 tangerines, thinly sliced ⅔ cup all-purpose flour 1 large egg 1 large egg yolk 2 tablespoons unsalted butter, melted, plus more for skillet ¾ cup whole milk Directions 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. Print