Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.
Issue link: https://loumag.epubxp.com/i/214077
Crêpes with Orange Sauce and Mascarpone ORANGE SAUCE 2 navel oranges ½ cup maple syrup 3 tablespoons unsalted butter 2 tablespoons Grand Marnier ½ teaspoon ground cloves ¼ teaspoon nutmeg Zest the oranges, setting the grated zest aside. Peel away the remaining skin and any pith from the oranges. Working over a bowl to catch any juice, cut the oranges between the membranes to release the orange segments. Place the segments in the bowl with the juice. (If the oranges did not produce enough juice, you can add a couple of tablespoons of juice from a carton.) Heat the maple syrup in a large, heavy frying pan over medium heat until it begins to simmer. Add the butter, orange zest and juice (reserving the segments) and simmer over medium-low heat for fve minutes or until the sauce thickens slightly. Add the Grand Marnier and the spices and simmer for another minute or until the sauce thickens slightly again. Add the orange segments to the hot orange sauce, then gently swirl the pan to warm the oranges. Set aside. CRÊPES 1 cup all-purpose four (spooned and leveled) 1 tablespoon sugar ¼ teaspoon coarse salt 1½ cups whole milk 4 large eggs 3 tablespoons unsalted butter, melted 8 ounces or more mascarpone (available in the dairy section of most groceries) In a blender, combine four, sugar, salt, milk, eggs and butter. Puree until the mixture is smooth and bubbles form on top, about 30 seconds. Let the batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container up to one day; whisk before using). Heat a 12-inch nonstick skillet over medium heat. Lightly coat it with butter. Add a third-cup of batter and swirl to completely cover the bottom of skillet. Cook until the crêpe's underside is golden brown, two to three minutes. Loosen the edge of the crêpe with a rubber spatula; then, using your fngertips, quickly fip. Cook one minute more. Slide the crêpe out of skillet and repeat with remaining batter. (Coat the pan with butter as needed.) After the crêpes are ready, spread a large spoonful of mascarpone over each crêpe and fold it in half. Spoon the sauce over the crêpes. 12.13 LOUISVILLE MAGAZINE 77