A Tablespoon of Flour

Here is the first recipe from our citrus recipe group.  I look forward to getting all of yours.

Crepes (from BHG)

2 eggs
1 1/2 c. milk
1 c. flour
1 TB oil
2 TB sugar
Combine all and whisk till well blended.  Heat a large skillet to medium heat. Pour 1/4 to 1/3 c. batter in pan and swirl around till bottom of pan is covered. Cook through. (I don't flip it over, it cooks all the way through in about 1 minute.)  Invert on paper towels. (I keep mine in the microwave so they stay warm.)

Orange Sauce (Rachel Keyes)

1/3 c. butter
1 c. powder sugar
2/3 c. OJ concentrate (thawed)
1 tsp. orange zest

Melt and heat together in a saucepan till combined.

We love crepes filled with fruit (we use mandarin oranges, bananas, berries etc.) then top them with this orange sauce and whip topping.


Prizewinning Orange Scones with Berries and Cream (recipe from globalgourmet.com)

• Scones
• 2 cups sifted all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 5-1/2 tablespoons unsalted butter, chilled and cut into pieces
• 1 extra large egg, beaten
• 1/2 cup heavy (whipping) cream
• Filling
• 2 tablespoons unsalted butter, melted
• 1/2 cup granulated sugar
• 1 tablespoon orange zest
• Garnish
• 6 to 8 cups fresh berries (such as strawberries, raspberries, blackberries and tayberries), washed and dried
• 1/4 to 1 cup granulated sugar, depending upon the sweetness of the berries
• 1 to 1-1/2 cups heavy (whipping) cream, whipped and lightly sweetened with 2 teaspoons of granulated sugar

Preheat the oven to 425 degrees F. Lightly grease baking sheet and set aside.
In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, 2 knives, or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together.
Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 inches by 8 inches.
For filling: melt butter. Stir sugar and orange zest into butter until incorporated.  Spread on dough.  Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers.
Cut the roll into eight 1-inch-thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden.
Slice the strawberries and place in a large pretty bowl with other whole berries, if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream.
Makes 8 scones