Stuffed Crepes with Pistachios and Orange & Cardamom Caramel Sauce
makes 6
This recipe can actually make 7-8 crepes, but the first crepe never turns out. Having a flop is just part of the process.
for the caramel
- 3/4 cup brown sugar
- 10 cardamom pods
- 3 strips orange peel (cut with a vegetable peeler)
- 2 tablespoons water
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
Use the side of a heavy knife to smash the cardamom pods, breaking them open slightly.
Combine cardamom pods, orange zest, and brown sugar in a small bowl and use the tines of a fork to press the zest into the sugar, thus releasing its oils.
In a small saucepan combine brown sugar mixer, water, and butter. Place over medium heat, stirring constantly until the butter has melted.
Bring the mixture to a simmer and cook for 3-5 minutes, until the caramel is deep golden and fragrant. Remove from heat and quickly stir in heavy cream. Be careful here as the sugar tends to splatter.
Strain through a fine mess strainer and allow to cool until the caramel has thickened slightly.
Refrigerate if not using immediately. When ready to serve, heat the caramel in the microwave at thirty second increments until warm.
for the filling
- 8 ounces cream cheese, at room temperature
- 1/2 cup confectioner’s sugar
- 1 teaspoon vanilla extract
Place cream cheese in a medium bowl and use an electric mixer to beat on medium speed; until fluffy. Slowly beat in confectioner’s sugar and vanilla. Beat until smooth.
Transfer the filling to a piping bag and refrigerate until ready to use.
If you choose to make the filling far in advance, remove the filling from the refrigerator 15-20 minutes before using. This will allow it to soften a bit, making it much easier to pipe.
for the crepes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- pinch of fine salt
- 2 eggs
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted, but not hot
- 1 teaspoon vanilla extract, optional
- 2 naval oranges
- 1/4 cup roasted, unsalted pistachios
In a medium bowl, sift to combine flour, sugar, and salt. Set aside.
In a large measuring cup, whisk eggs several times to break up the yolks and whites. Whisk in milk, vanilla extract and melted butter.
Pour the wet ingredients over the dry ingredients and whisk until smooth. Allow to sit for five minutes before using. While the batter is resting, prepare a nonstick skillet, or crepe pan, by coating it with butter and placing over medium high heat.
Pour a very small amount (about 1/8 cup) of batter into the center of the pan and quickly swirl the pan to distribute the batter, forming a very thin, round pancake. Cook for 1-2 minutes, until the edges begin to brown and the batter has set, then flip the crepe and cook for an additional minute.
Place the crepes in a warm oven until ready to fill and serve.
Use a sharp knife to cut away the skin and pith of the orange, leaving only the flesh. Then, while holding the orange in one hand, make cuts into each segment of the orange to release the wedges. You should be left with a pithless orange wedge.
To serve the crepes, pipe a 2x2-inch square of cream cheese filling in the center of each crepe and fold the edges inward, forming a rectangle. Then, take the top and bottom halves of the crepe and fold them over on each other, encasing the cream cheese and forming a square. Drizzle with warm caramel and top with pistachios and orange segments. Enjoy!