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Orange Pomegranate Crepes

Orange Pomegranate Crepes

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 35 minutes

Cook Time: 50 minutes

Ingredients: Add ingredients to List

Orange Pomegranate Crepes
8 each Navel orange
11/4 cup Pomegranate juice
3/4 cup Sugar
1 tablespoon Orange liqueur
12 each Crepe, cooked
1 tablespoon Whipped cream topping

directions:

These refreshing crepes provide a simple yet sophisticated finish to any meal. The citrus flavor of the ruby-stained orange filling is at once tart, sweet, and juicy - all the elements needed to awaken the senses. For an added flourish, top with a sprinkling of grated chocolate.
1. Prepare oranges. Cut ends off each orange so orange rests flat. Use a sharp knife to peel the skin from orange, removing membrane as well. Hold the orange over a bowl to catch juices and use a knife to remove each orange segment from the membrane. Set aside 12 segments. You should have about 2 cups of segments remaining.
2. In a medium nonreactive saucepan, combine pomegranate juice and sugar. Heat over high heat and stir until sugar dissolves, about 2 to 3 minutes. Drain any juice from orange segments and reserve for another use. Add 2 cups of segments to pomegranate mixture and bring to a boil over high heat. Lower heat to medium and simmer 3 minutes. Turn off heat. Strain segments from juice and place in a bowl.
3. Measure juice. There should be about 1 1/2 to 2 cups. Return juice to saucepan and bring to a boil over high heat. Boil until reduced to just over 1/2 cup, about 10 to 15 minutes. Mixture will be syrupy. Turn off heat and add liqueur or vanilla and reserved cooked orange segments to sauce, stirring to combine. Then add reserved uncooked orange segments and stir.
4. To assemble, place 1 Tbsp. filling in center of each crepe. Fold crepe in half, then in half again, to create a fan shape, and top with an additional 1 Tbsp. filling. Top with a dollop of whipped cream if desired. Serve immediately.
Suggestions: Use unsweetened pomegranate juice. Orange liqueur can be substituted for 1 tsp. vanilla extract. Use crepes made with sugar.
Source: Hannaford fresh Magazine, May - June 2008

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Quantity Ingredients  
8 each Navel orange  
11/4 cup Pomegranate juice  
3/4 cup Sugar  
1 tablespoon Orange liqueur  
12 each Crepe, cooked  
1 tablespoon Whipped cream topping  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 403 kcal (20%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (16%)
Saturated Fat 5 g (25%)
Cholesterol 46 mg (15%)
Sodium 345 mg (14%)
Total Carbohydrates 81 g (27%)
Dietary Fiber 6 g (24%)
Protein 9 g (15%)
Vitamins
Vitamin A 658 IU (13%)
Vitamin C 124 mg (206%)
Minerals
Calcium 264 mg (5%)
Iron 7 mg (11%)
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