Paramount Citrus

CREPES
• Zest a lemon using a zester or a fine grater; set aside.
• In a medium bowl, combine eggs, flour, sugar, 1 tablespoon butter, lemon zest and salt.
• Gradually add milk and whisk constantly until a nice batter forms.
• Heat the crepe pan over medium heat and melt 1 tablespoon butter.
• Pour ¼ cup batter into the pan and swirl until the pan is coated.
• Cook crepes for about 60 seconds until dry in the center.
• Turn and cook the other side for about 30 seconds and set crepes aside.
SAUCE
• Zest an orange using a zester or a fine grater; set aside.
• Juice three oranges with a citrus reamer or juicer; set aside.
• 3 Paramount Citrus oranges supreme segmented* and cut into cubes.
• In a sauce pan, combine fresh orange juice, sugar and orange zest and bring to a boil.
• Remove from heat and add orange segments.

• Place each crepe into the sauce, leave for a minute to absorb the juice.
• Place orange segments on top of each crepe.
• Roll the crepes into cylinders and serve immediately.