Scottsdale Culinary Festival 2005

Sweet Basil & Chef Amy Barnes
At The 2005 Scottsdale Culinary Festival


	Here are Chef Amy Barnes' Tequila Sunrise Crepes recipes from the 2005 Scottsdale Culinary Festival. Chef Amy did a great job with her demonstration at the Festival's Cooks & Corks event. Si! (Hey - it beat standin' on a corner in Winslow on a warm afternoon.) (Webmaster's Note: CAUTION! The old "a 1/3 of a cup of tequila for the recipe and a 1/3 of a cup of tequila for me" could render the crepe-maker unable to differentiate between a Tequila Sunrise & a Tequila Sunset.) Tequila Crepe Recipes

Citrus Crepe Batter - Makes about 12

1 1/3 cups milk
1 cup all purpose flour
3 large eggs
3 tablespoons vegetable oil
1 tablespoon sugar
1/4 teaspoon salt
Zest from one orange or tangelo
Zest from one lime
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Nonstick vegetable oil spray

1. Mix first 8 ingredients in blender just until smooth. Transfer batter to bowl. Cover batter and chill at least 15 minutes and up to 1 day.
2. Spray 7-inch-diameter nonstick skillet lightly with vegetable oil spray and heat over medium heat. Pour 3-5 tablespoons (use a dry 1/3 measuring cup for uniform crepes) batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds.
3. Transfer to plate. Cover with paper towel or parchment paper square. Repeat with remaining batter, spraying pan with oil spray as needed and separating each crepe with paper towel or parchment paper square. (Can be made 1 day ahead. Cover and chill.)

Citrus Crepe Batter - Makes about 12
	1 1/3 cups milk 1 cup all purpose flour 3 large eggs 3 tablespoons vegetable oil 1 tablespoon sugar 1/4 teaspoon salt Zest from one orange or tangelo Zest from one lime . Nonstick vegetable oil spray
	1. Mix first 8 ingredients in blender just until smooth. Transfer batter to bowl. Cover batter and chill at least 15 minutes and up to 1 day. 2. Spray 7-inch-diameter nonstick skillet lightly with vegetable oil spray and heat over medium heat. Pour 3-5 tablespoons (use a dry 1/3 measuring cup for uniform crepes) batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. 3. Transfer to plate. Cover with paper towel or parchment paper square. Repeat with remaining batter, spraying pan with oil spray as needed and separating each crepe with paper towel or parchment paper square. (Can be made 1 day ahead. Cover and chill.)

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Tequila Sunrise Crepes
	2 oranges or tangelos 1 lime 1/2 cup sugar 1 cup butter, softened 1/4 cup Grand Marnier or other orange liqueur . 12 seven-inch citrus crepes - Folded into quarters (recipe above) 1/2 cup orange juice (from above oranges) 1/3 cup Jose Cuervo Gold tequila or other brand . 1/2 cup Grenadine boiled 15 minutes on high and cooled completely
	1. Peel the zest from the oranges and lime and pulverize in the food processor with ½ cup sugar and add the butter. When the butter is creamed drizzle in the Grand Marnier liquor. Process until well combined. 2. In a large skillet, boil the citrus butter for 4-5 minutes, until it is syrupy. Arrange crepes in the pan. Quickly cover the crepes on both sides with syrup using two spoons. 3. Sprinkle the orange juice over the crepes. When the liquid is bubbling, pull pan off burner and add tequila, return to stove and tilt the pan to ignite or use a long wooden match or lighter. Transfer to a large white platter after flame dies down and drizzle with reduced Grenadine sauce.

Problem Solving in Crepe Making

Are there too many bubbles in the batter?
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If so, the batter was beaten using too high a speed in the blender or food processor. Let it stand awhile before making crepes.
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Do your crepes have a lacy pattern?
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The batter may be too thin. Mix 1 or 2 tablespoons flour into the batter.
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Are the edges of the crepe too crisp, with a tendency to crack?
The pan is too hot; decrease the heat. Or, the batter may be too thin; whisk or blend 1or 2 tablespoons flour into the batter.
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Do small holes appear in the crepes?
Use more batter to completely cover the pan.
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Does the batter curdle like scrambled eggs?
There is too much butter or oil in the pan.
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Does the batter refuse to coat the bottom of the pan with ease?
The batter is too thick. Mix 1 or 2 tablespoons milk or water into the batter.

Problem Solving in Crepe Making
	Are there too many bubbles in the batter? . If so, the batter was beaten using too high a speed in the blender or food processor. Let it stand awhile before making crepes. . Do your crepes have a lacy pattern? . The batter may be too thin. Mix 1 or 2 tablespoons flour into the batter. . Are the edges of the crepe too crisp, with a tendency to crack? The pan is too hot; decrease the heat. Or, the batter may be too thin; whisk or blend 1or 2 tablespoons flour into the batter. . Do small holes appear in the crepes? Use more batter to completely cover the pan. . Does the batter curdle like scrambled eggs? There is too much butter or oil in the pan. . Does the batter refuse to coat the bottom of the pan with ease? The batter is too thick. Mix 1 or 2 tablespoons milk or water into the batter.

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Sweet Basil Gourmetware & Cooking School
10749 North Scottsdale Road #101
Scottsdale, Arizona 85260
Northeast Corner of Scottsdale & Shea
Tel: 480-596-5628
Fax: 480-367-1722
www.sweetbasilgourmet.com
E-Mail:sweetbasil@sweetbasilgourmet.com
Hours:
Monday - Saturday 9:30AM - 6PM
Sunday - 12 Noon - 4PM

Citrus Crepe Batter - Makes about 12

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Tequila Sunrise Crepes

Problem Solving in Crepe Making

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©1998-2005, Sweet Basil Gourmetware & Cooking School Comments & Suggestions to Webmaster

©1998-2005, Sweet Basil Gourmetware & Cooking School
Comments & Suggestions to Webmaster