Best Mandarin Crepes Recipes

LEMON AND MANDARIN ORANGE CREAM CHEESE CREPES

Steps:

• Whisk 1 cup sugar, butter, water, 1/4 cup lemon juice, and egg yolk together in a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cover sauce to keep warm.
• Beat cream cheese, 1/4 cup mandarin orange juice, 1/4 cup sugar, 2 tablespoons lemon juice, and vanilla extract in a bowl using an electric mixer until well blended; mixture will be a bit lumpy.
• Blend milk, flour, and eggs together in a bowl using an electric mixer. Set a greased crepe pan over medium heat. Ladle batter in until just covering the bottom of the pan. Cook until top dries, about 3 minutes. Flip and set aside; repeat with the remaining batter.
• Spoon filling into crepes and fold over like a taco. Spoon mandarin orange pieces over filled crepes. Pour sauce on top.

MANDARIN ORANGE SAUCE FOR CREPES

Steps:

• Heat oranges, juice, sugar, vanilla and rum over med to high heat.
• In a small bowl, stir together cornstarch and water.
• When orange mixture comes to a bowl, stir in cornstarch mixture.
• Cook stirring constantly until thick.

MANDARIN FRESH CREPES

Steps:

• Heat a round flat pan on medium heat, over stove.
• Mix pancake mix and water. Spoon 1/2 Tbsp. of butter onto hot pan until melted. Pour batter onto pan forming two medium sized golden-pancakes.
• Spoon remaining butter onto pan until melted. Pour remaining batter forming two other medium sized golden-pancakes.
• In a small bowl mix room temperature cream cheese, mandarin oranges, and sugar.
• Divide cream cheese filling into fours. Spoon the cream cheese filling towards the edge of each pancake and roll gently applying pressure so that the cream cheese filling spreads throughout the pancake. When complete, top crepes with whipped cream and enjoy!

MANDARIN CREPES

Steps:

• Place skim milk, eggs, cornstarch, oil, 2 teaspoons sugar, baking powder and salt in a blender container. Cover and blend until smooth.Heat a heavy non-stick skillet that is 6 inches across the bottom over medium-high heat. Coat skillet lightly with non-stick cooking spray. Pour about 2 tablespoons of the batter into skillet and quickly tilt skillet to spread evenly across bottom and 1/2 inch up sides. Cook for 30 seconds to 1 minute or until bottom is lightly browned turn crepe. Cook briefly. Invert onto a plate. Coat pan lightly with additional non-stick cooking spray as needed and continue until all batter is used. Cover crepes with plastic wrap until ready to fill. If making ahead, cover with foil and store in the refrigerator up to 2 days. Crepes should be used at room temperature.In a small saucepan over medium-low heat, cook and stir 1/3 cup sugar, orange juice and margarine until margarine melts. Without stirring, simmer for 5 minutes or until slightly thickened. Remove from heat. Cover and keep warm.To assemble, roll crepes individually and place two on each dessert plate. Spoon oranges over middle of crepes and spoon warm sauce over.