by Dessert's On Me
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Dessert's On Me's Notes:
6 eggs Ask a question about this ingredient
1/2 cup granulated sugar Ask a question about this ingredient
1 cup fresh tangerine juice (about 4 tangerines) Ask a question about this ingredient
8 tablespoons unsalted butter, melted Ask a question about this ingredient
2 tablespoons tangerine zest Ask a question about this ingredient
10 strawberries, diced Ask a question about this ingredient
1 cup water Ask a question about this ingredient
2 tablespoons granulated sugar Ask a question about this ingredient
1 cup sifted all-purpose flour Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
2 tablespoons unsalted butter, melted Ask a question about this ingredient
1 vanilla bean split lengthwise and scrapped Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
Oil to coat pan Ask a question about this ingredient
confectioners sugar for dusting Ask a question about this ingredient
Tangerine Filling: In the top of a double boiler, beat eggs and 1/2 cup sugar. Stir in tangerine juice, butter and tangerine zest. Cook over simmering water for 15 minutes or until thickened. Remove from heat and pass through a fine mesh strainer into a bowl. Transfer to a small jar or airtight container and refrigerate until cool and thicker in texture (will last, refrigerated, for about a week).
Ask a question about this stepStrawberry Reduction Sauce: Place strawberries, water and 2 tablespoons sugar in a pot on low heat. Stir and let simmer for 5 minutes until sauce begins to steam. Turn heat to medium and continue to stir. For a thick sauce (which we want) cook until there is 1/2 inch of sauce in the pot. Remove from heat and set aside.
Ask a question about this stepCrepes: In a mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt, butter, vanilla bean and cinnamon; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Continue until all 4 crepes are made. Add tangerine filling, dust with confectioners sugar and serve hot with strawberry reduction sauce on side or drizzled on top.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
