Tangerine Recipes - Mandarin Orange Recipes

Tangerine Crepes with Cinnamon-Caramel Sauce

They're perfect when rolled up in crepes and drizzled in cinnamon-caramel sauce.

And with canned mandarins, it's a recipe you can enjoy year-round!

Ingredients for Tangerine Filling and Crepes:

• 1 tablespoon of butter
• 4 tangerines, sectioned and seeded or 1 can of mandarin oranges (15 oz)
• 1 cup of tangerine or orange juice
• 1 tablespoon of lemon juice
• 1 tablespoon of orange liqueur, optional (We use Grand Marnier)
• 4 dessert crepes

Ingredients for Cinnamon-Caramel Sauce:

• 4 tbsp of butter
• ¼ cup of light brown sugar
• ¼ cup of dark brown sugar
• ½ cup of heavy cream
• ½ tbsp of vanilla extract
• ¼ tsp of ground cinnamon

First, make crepes and cover to keep warm. If you made your crepes ahead of time, remove them from the refrigerator or freezer, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed. You will need 4 crepes for this recipe.

To make tangerine filling: Melt butter in large skillet over medium heat. Stir in the tangerine juice, lemon juice, sugar, and optional liqueur. Stirring constantly, reduce sauce to ½ cup. Add in tangerines and stir until tangerines are heated through. Cover to keep warm while you make cinnamon-caramel sauce.

To make cinnamon-caramel sauce:Melt butter in small saucepan over medium heat. Add sugar, stirring together. Let simmer, stirring frequently, for one minute. Add cream and bring to a boil. Reduce heat and simmer, continuing to stir, for 2 minutes. Remove from heat and stir in vanilla extract. Serve warm over crepes immediately, or refrigerate for later use.

Assemble crepes: Divide tangerine sauce among the four crepes. Roll up and drizzle with cinnamon-caramel sauce. Serve immediately.

Yield: 4 servings: 1 crepe each

Hint: This recipe would also be delicious served in our chocolate crepes!

Crepes Suzette with Tangerines and Honey. Want more tangerine recipes for crepes? Try our tangerine and honey variation of the classic crepes suzette. The honey lends a nice syrupy consistency that melds the tangerine and lemon juices together perfectly. We're honored that this recipe earned the title of The Official Dessert of the 2009 Citrus Parade.

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