Cider L'Orange Blackberry Crepes with Creme Fraiche

This is a nice breakfast crepe or dessert crepe recipe!

     A minimum of sugar is used in this recipe.  No sugar is used to make the sauce.  Reduced old fashioned raw apple cider is sweet enough with no sugar added.  

   
     Crepe Batter Recipe:
     This recipe makes about 6 to 8 small 7" crepes! 
     Place 2 eggs into a mixing bowl.
     Add 1/2 cup of milk.
     Add 1 pinch of sea salt.
     Add 1 small pinch of nutmeg.
     Add 1/2 tablespoon of sugar.
     Add 4 or 5 drops of lemon juice.
     Add 1/2 tablespoon of melted unsalted butter.
     Add a little bit of flour at a time, while whisking, till a thin batter is formed.  The batter should barely coat the back of a spoon.  Crepe batter should be much thinner than pancake batter.
   
     Crepes:
     Heat a non-stick pan over medium/medium low heat.
     Use a pastry brush to lightly coat the pan with melted unsalted butter.
     Pour just enough crepe batter into the hot pan to form a crepe that is 1/16" to 3/32" thick.  (The crepe should be less than 1/8" thick!  About 1 to 2 ounces of batter is good, depending on the size of the pan.)
     Tilt the pan, so the batter covers the pan with a very thin layer of batter.  Tilt the pan to get the batter to form a round shape and to cover any holes in the crepe.)
     When the batter turns solid and is cooked firm, flip the crepe gently with a rubber spatula to color the other side with light golden colored highlights.
     Slide the crepe from the pan onto a counter top to cool.
     Repeat these steps to make as many crepes as you wish.  (You can multiply the recipe to make a whole stack.  Crepes do freeze very well.  For home, t is best to freeze 2 to 4 portions per package.)
   
     Cider L'Orange Blackberry Sauce Recipe:
     This recipe makes 1 portion!
     Heat a saute pan or wide sauce pot over medium heat.
     Add 1 1/2 cups of old fashioned unprocessed raw apple cider.  (Raw apple cider is a rusty brown color.)
     Reduce the cider to a very thin syrup consistency over medium heat.
     Add 2 ounces of rum.
     Add 1 pinch of cinnamon.
     Add 5 seeded orange filet segment supremes.
     Note:  Use a sharp paring knife to peel the orange.  Section the orange into fruit filets and leave the segment's membrane attached to the core of the orange.  A section of pure citrus fruit with no membrane or seeds is called a supreme.
     Reduce the sauce, till it becomes a thin syrup consistency.
     Reduce the temperature to very low heat.
     Add 1 small handful of fresh blackberries just before serving.  (If the blackberries are added too early, they will become mushy and ugly.
     Add 2 unsalted butter pats, while stirring, just before serving.
   
     Cider L'Orange Blackberry Crepes with Creme Fraiche Recipe:
     Add the crepes to the sauce in the pan, after the blackberries are added.
     Toss the crepes with the sauce.
     Place the crepes on a plate.
     Spoon the sauce and blackberries over the crepes.
     Use a spoon to stream a little bit of creme fraiche over the crepes.  (Mix 1/2 sour cream and 1/2 cream together to make a quick creme fraiche.  Less than 2 ounces of creme fraiche is needed per portion.)
   
     The hint of orange with the cider sauce creates a very nice flavor.  The orange filet segments will not remain whole in the sauce, but they will become part of the sauce.  No sugar is needed, because the reduced raw apple cider is naturally sweet.  Delicious!  ...  Shawna