Crêpes with Orange Caramel and Mascarpone

These crêpes are both topped and filled with a delicious Blood Orange Caramel and Mascarpone. 

I fell in love with these warm crêpes encasing a dollop of mascarpone and topped with blood orange slices and orange caramel sauce.

How to make the orange caramel sauce:

To make the caramel sauce, you heat some maple syrup in a good nonstick pan, add some butter, orange zest, and some fresh orange juice and simmer until it slightly thickens. Next you add some Grand Marnier and cook for another two minutes. 

Next you add fresh orange segments and swirl them in the pan before spooning them over mascarpone filled crêpes. 

I made these crêpes on a Sunday morning for a quick brunch. I just happened to have some new blood oranges, some leftover mascarpone, pure maple syrup, store-bought super thin crêpes, and some Grand Marnier just hanging around the house. How often does that happen?

You don't need blood oranges to make these orange caramel crêpes. In fact, they would probably be prettier with "regular" oranges, but for the short period when blood oranges are available, you need to buy as many as you can and make lots of delicious salads, desserts, breakfasts, and cocktails with them.

I loved them in this Blood Orange, Butter, Lettuce, Radicchio, and Endive Salad.

P.S. If you don't have crêpes or don't want to make them, these caramel oranges would be divine over sponge cake, pound cake, shortcake, or vanilla ice cream.

This is day three of #SpringSweetsWeek. Over 30 bloggers have gotten together to bring you some wonderful recipes all week long.

Wednesday #SpringSweetsWeek Recipes

• Chocolate Chip Cookie Bars by The Speckled Palate
• Crêpes with Orange Caramel and Mascarpone by Karen's Kitchen Stories
• Easter White Chocolate Dipped Sugar Cookies by A Savory Feast
• Lemon Frozen Yogurt with Cake Mix Crust by Our Good Life
• Krispy Peeps Treats by A Day in the Life on the Farm
• Lemon Blueberry Baked Donuts by Palatable Pastime
• Lemon Blueberry Scones by Blogghetti
• Lemon Shortbread Bars by Strawberry Blondie Kitchen
• Lemon Totos by Jolene's Recipe Journal
• Spring Bling Meyer Lemon Almond Cake by Culinary Adventures with Camilla
• Welcome Spring Gravity Drip Cake by Hezzi-D's Books and Cooks

crepes, blood orange, orange, caramel

breakfast

French

Yield: 4 servingsAuthor: Karen Kerr

Crêpes with Orange Caramel and Mascarpone

ingredients:

• 2 oranges (blood oranges or "regular" oranges)
• 1/2 cup pure maple syrup
• 4 tablespoons butter
• 2 tablespoons Grand Marnier
• 8 very thin crêpes, store-bought or homemade from your favorite crêpe recipe
• 1 cup mascarpone cheese

instructions:

1. Zest the oranges and place the zest in a small bowl. 
2. Peel the oranges with a small sharp knife. 
3. Working over a bowl, cut in between the membranes to separate the orange segments. Place the segments on a small plate and the membranes in the bowl. 
4. When you're done separating the orange segments, squeeze the membranes to extract all of the juices and discard the membranes. Pour any residual juices from the plate into the bowl. 
5. Heat the maple syrup in a large heavy sauté pan over medium heat. Add the butter, orange zest, and orange juice. Simmer the mixture over medium low for five minutes. Add the Grand Marnier and simmer for two minutes more until the sauce slightly thickens. 
6. Place 1 to 2 crêpes on each plate and add a dollop of mascarpone to each. 
7. Add the orange segments to the sauce and heat over low to warm the oranges. 
8. Spoon the mixture over the crêpes on each plate and serve immediately. 

https://www.karenskitchenstories.com/2019/03/crepes-with-orange-caramel-mascarpone.html

Karen's Kitchen Stories

Created using The Recipes Generator

This recipe was adapted from Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood