Crepes with Spiced Tangerine Sauce

Ingredients, crepes

• 3 large eggs, room temp.

• 1 cup whole milk, room temp.

• 1 TBS sugar

• 1 teaspoon Spiced Tangerine Winter Solstice Bitters

• 1 cup all-purpose flour

• 1/2 tsp kosher salt

• 3 TBS melted unsalted butter

Ingredients, Sauce

• 2/3 cup fresh tangerine juice

• 2/3 cup sugar

• 2 TBS orange liqueur

• 6 TBS chilled unsalted butter, cut into pieces

• 1/4 tsp salt

• 1/4 tsp ground cinnamon

• 1 tsp Spiced Tangerine Winter Solstice Bitters

Instructions, crepes:

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour before using.

2. Heat a small non-stick pan too medium, add butter to coat.

3. Pour 1/4 cup of batter into the center of the pan at a time and swirl to spread evenly. Cook for 30 seconds and flip, then cook for an additional 10 seconds, then remove from heat & place in warm oven to keep warm.

4. Continue until all batter is gone.

Instructions, Sauce:

1. Bring tangerine juice, sugar, and orange liqueur to a simmer in a large skillet over medium heat, stirring until sugar is melted.

2. Add butter a piece at a time, whisking until butter is fully incorporated before adding more.

3. Then stir in salt & cinnamon.

4. Continue to gently simmer, swirling sauce often, until slightly thickened, about 5 minutes.

5. Stir in bitters after removing from heat. Serve warm on crepes, toast, french toast or biscuits.