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We make a lot of egg dishes in my family—a variety of recipes from frittata to egg salad to omelets to crepes. That’s why I jumped at the opportunity to create an original recipe for America’s Best Recipe Contest hosted by Eggland’s Best Eggs. Eggland’s Best is looking for the best original egg recipe in America and is encouraging its fans to create recipes using Eggland’s Best eggs while also showing their state pride by integrating a locally sourced ingredient.
Recipe entries must have a minimum of two (2) whole Eggland’s Best eggs, and, at least, one (1) locally sourced ingredient that is either grown or manufactured in your home state/district/territory. We live in Central Florida, and as you might know, Florida produces an abundance of fresh from Florida agricultural products. I chose to make orange blossom honey crepes using 3 eggs and 3 ingredients from Florida: raw orange blossom honey, locally made sugar cane syrup and red Valencia oranges. The orange blossom honey mixed with the cane syrup is addictive. These three ingredients combined result in an authentic Florida taste. I purchased all three items at the Grant Seafood Festival last weekend from local Indian River County businesses.
Eggland’s Best eggs have four times more vitamin D, more than double the omega-3s, and 25% less saturated fat! By choosing Eggland’s Best over ordinary eggs, you’re getting an egg that is fresher, tastes better, and contains more vitamins and nutrients. (Learn more about Eggland’s Best Health and Nutrition.)
Eggland’s Best will be accepting entries for the 2016 Eggland’s Best “America’s Best Recipe” Contest from February 8 to April 29. All recipes will be judged based on creativity, the inspiration behind the local ingredient used, and the integration of that ingredient into the recipe. Winners will be announced December 13.
- Grand Prize winner will receive $10,000 and a year supply of Eggland’s Best eggs
- (4) Regional winners will receive $1,000 and a year supply of Eggland’s Best eggs
- (53) Best in State winners will receive a year supply of Eggland’s Best eggs
Visit the Eggland’s Best website to find more information about the 2016 Eggland’s Best America’s Best Recipe Contest at http://www.egglandsbest.com/americasbestrecipe. Enter the giveaway at the end of this post for a chance to win a $25 Visa Gift Card and 1 dozen Eggland’s Best eggs, make an original recipe with at least one ingredient that represents the flavors of your area, and enter the contest! Check out Eggland’s Best on social media:
- Eggland’s Best Website
- Eggland’s Best Health & Nutrition Information
- Eggland’s Best Facebook
- Eggland’s Best Twitter
- Eggland’s Best Pinterest
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I decided to use raw orange blossom honey, locally made sugar cane syrup, and one red valencia orange as my local ingredients. I also used three eggs to make the crepes.
Raw orange blossom honey comes from the flowering bud of an orange tree or citrus trees. It’s raw because it’s unfiltered and unheated. Raw honey contains catalase enzymes that fight free radicals in the body. If the honey is heated, these enzymes are destroyed. Unfiltered honey preserves the local pollen that can help you build an immunity to allergies. Sugar cane is grown in South Florida. It’s made by extracting the juice of the sugar cane and boiling it down until it thickens. Sugar cane syrup has a flavor like molasses but not as strong. Red Valencia oranges are high in Vitamin C and are in season in Central Florida. The valencia orange is best, I think, as a juice orange since it’s sweet and juicy and doesn’t separate easily in segments like a navel orange.
To make orange blossom honey crepes, begin by making the mascarpone filling. I like to use mascarpone cheese, but you can use cream cheese in this recipe. Let the cheese soften at room temperature for about 10 minutes. Add honey and orange zest (save orange for garnish). Mix until blended. I usually put this in the fridge until I’m ready to use it.
Then I make the orange blossom honey sauce by adding honey, cane syrup, vanilla, and brown sugar to a saucepan. Cook over medium heat until mixture comes to a boil. Cane syrup has a flavor like molasses. The longer cane syrup cooks, the stronger this flavor becomes. Make sure you don’t overcook the sauce or the flavor of the cane syrup will become the most dominant flavor. I usually let the sauce boil for a couple of minutes, then I reduce the heat to low and let the sauce simmer until the crepes are ready to be served.
The crepes take only a few minutes to make. Once they’re all done, I spread about a tablespoon of cheese filling on each crepe, fold it in half, then fold it in half again. Once the crepes are filled, arrange them on a plate leaving a small opening for the orange slices. Drizzle the orange blossom honey sauce over the crepes, as much as you like.
Orange Blossom Honey Crepes Recipe
For the crepes
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 3 eggs beaten
- 1 cup whole milk
- 1 teaspoon vanilla extract
For the filling
- 8 ounces of mascarpone cheese
- 1 tablespoon orange blossom honey
- 1 tablespoon red valencia orange zest
For the sauce
- 3/4 cup orange blossom honey
- 1/4 sugar cane syrup
- 1/2 cup unsalted butter
- 1/2 brown sugar
- red valencia orange slices
- Mix one tablespoon of orange blossom honey and orange zest with cheese. Set aside.
- Add remaining honey, sugar cane syrup, vanilla, and brown sugar to a small saucepan. Cook over medium heat until mixture comes to a boil. Let boil for about 5 minutes. Reduce heat and simmer until ready to use.
- To make the crepes, melt 2 tablespoons butter and set aside. Sift together flour, sugar, and salt. Beat eggs and milk together then add melted butter. Combine egg mixture with dry ingredients.
- Heat 6-inch skillet over medium heat. Pour in just enough batter to cover the bottom of skillet. Tilt skillet left and right to coat the bottom of pan evenly with egg batter. Cook each crepe until light brown on bottom and firm on top. Turn crepe over and brown the other side.
- Spread one tablespoon of mixture on half of each crepe, fold in half, then fold in half again. Arrange filled crepes on serving platter. Top with orange slices. Drizzle sauce over crepes.
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