“New from the Kitchen”
Recipe of the Month – June 2009
Desserts: Crepes Firenze
This dessert is my adaptation of one served at the original Harry’s Bar in Florence, Italy.
2 tbs vegetable oil
1 cup milk
2/3 cup sifted all-purpose flour
1 tbs sugar
1/4 tsp salt
1/4 tsp mace
Beat eggs slightly in medium bowl; beat in vegetable oil and milk, add flour, sugar, salt and mace; beat 3 minutes longer (batter will be thin).
Heat a 7 inch frying pan slowly; test the temperature by spinkling a few drops of water, when drops bounce about, temperature is right. Grease lightly with butter. Measure batter, 1/4 cup at a time, into pan, tilting pan to cover bottom completely.
Bake 1 to 2 minutes, or until top appears dry and underside is golden; turn and bake 1 to 2 mintues longer or until bottom browns. Repeat for each crepe, greasing pan before each use.
1/2 cup butter
1 cup confectioners’ sugar
1/8 cup Grand Marnier
orange slices for garnish
Put butter, sugar and Grand Marnier in food processor with a metal blade and process until well.Spread a tablespoon of the mixture on one side of the crepe and fold into fourths. Overlap the folded crepes in an ovenproof dish and spread the remaining mixture on top. Heat the oven to 350 degrees and bake 5 to 10 minutes or until filling has melted. Top with a slice of orange and serve immediately.