Crepes of my Aunt Buliti

Crespelle Della Zia Buliti

Cooking With Nick Stellino
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Ingredients:

1 recipe for Sweet Crepes
½ cup unsalted butter, (1 stick or 8 tablespoons) + 2 tablespoons
¼ cup Sugar
3 oranges, peeled and sectioned (no pith, skins or seeds)
¼ cup Grand Marnier or your favorite orange Liquer
¼ cup Orange Juice

Orange Whipped Cream:
1 cup heavy (whipping) cream
2 Tablespoons sugar
2 teaspoons grated orange zest

Related Recipes

Serves 6
Printable Version
Make the Crepes:
Pre-heat oven to 400.
In a medium sized sauté pan, melt the stick of butter. Add the sugar. Stir with a wooden spoon over medium high heat until sugar is well blended.
Add orange sections. Cook over medium heat for about 3 minutes.
Add the Grand Marnier. Careful , it might flame, do not worry flames will subside in about a minute, never the less maintain a respectful distance and use proper care. Cook for another 3 minutes. Lower heat.
Using a slotted spoon transfer the oranges (some may be broken - that’s fine) to the crepes. Spoon 1/6 of the cooked oranges onto one quarter of each crepe. Fold in half and then in half again. (the second half is empty and folded over the half with the filling).
Place on a greased baking sheet. Heat in the oven for about 5 minutes until heated through.
Meanwhile, add orange juice to the sauce remaining in the pan. Bring sauce to a boil, lower heat and simmer (low) to thicken sauce for about 8 - 10 minutes. Turn off the heat and swirl in the 2 tablespoons of butter until completely melted.
Orange Whipped Cream:
In the chilled bowl of an electric mixed, combine the cream and sugar and beat until stiff peaks form.
Fold in the orange zest. Keep chilled until ready to use.
Place each crepe on an individual dessert plate; pour a few tablespoons of sauce over the top. Top with a dollop of whipped cream.
Chef’s Tip:
With a sharp knife, cut off both ends of the orange (small disks).
Stand the orange on one end. Following the contour of the orange, slice off the skin and white pith, exposing the flesh of the orange. Continue this all the way around the orange until all of the skin and pith is removed. Be careful not to remove any or much of the flesh. Once the flesh is exposed, hold the orange over a bowl. Insert the knife blade on one side of the skin of a segment and slice to the core. Insert
the knife on the other side of the same segment and let the segment fall into the bowl.
©2013 Nick Stellino Productions