TLC Cooking "Emeril's Orange Crepes (Video)"

Emeril's Orange Crepes

YIELD 4 servings

INGREDIENTS

For the crepes:
1 ½cups	soymilk
2 ½ounces	silken tofu
½teaspoon	vanilla
1/4 teaspoon	salt
1 teaspoons	baking powder
1 ½teaspoons	sugar
1 cup	pastry flour
2 tablespoons	grapeseed oil or melted butter
Filling:
1 pound	soft tofu, pureed until smooth
1 teaspoon	vanilla extract
1 teaspoon	orange zest
3 tablespoons	honey
½cup	sliced, toasted almonds
Orange Sauce:
1 cup	freshly squeezed orange juice
3/4 cup	sugar
Pinch of salt
1/3 cup	orange liqueur, such as Cointreau
4	oranges, peeled and cut into segments
Vanilla Soy Dream or other soy ice cream, for serving

PREPARATION:

For the Crepes:

In a blender combine the soymilk, tofu, vanilla, salt, baking powder and sugar for the crepe batter. Blend until smooth. Refrigerate and rest for at least 1 hour, and then lightly stir in the flour and oil.
Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of oil. Ladle about 2 ½ounces (or 5 tablespoons) of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely to keep warm. Repeat with remaining batter.

For the Filling:

In a bowl combine the tofu, vanilla, orange zest, honey and toasted almonds. Set aside until ready to use.

To Assemble:

Lay the crepes on a flat work surface and spoon 2 tablespoons of the filling into the center of each crepe. Fold the crepes into quarters and lay on a baking sheet lined with wax paper. Refrigerate for at least 1 hour.

To Serve:

In a large sauté pan over medium heat, combine the orange juice and sugar. Bring to a simmer and let the sugar completely dissolve. Continue to simmer until large bubbles appear, swirling the mixture by shaking the pan, about 4 minutes. Remove the pan from the heat, add the Cointreau, slightly tilt the pan to ignite the flame and let the alcohol burn off, 1 to 2 minutes. Stir in the orange segments and let heat through for about 30 seconds. Add the crepes to the pan (in batches if necessary) and gently warm through. Lay three crepes in the center of each plate. Spoon the sauce over the top and serve with Vanilla Soy Dream.
Watch the video of Emeril Makes Orange Crepes with Tofu
Editor's Note: Look for organic and where possible, local ingredients.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Eat Your Tofu Episode of Emeril Green

This recipe appears in: Pastries & Crepes

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