16 July, 2015
Zesty Orange Crepes
Crepes are a sumptuous food with which you can impress both your family and friends.
French Crepes are a good alternative to regular pancakes: Crepes are thinner and more elastic.
With a little planning you can turn the meal into an elegant French treat. Citrus adds a kick to these Zesty Orange Crepes. These tempting Crepes are flavored with orange zest, pure vanilla extract and freshly squeezed orange juice.
Preparation time: 20 minutes
Inactive period: 1 hour
Cooking time: 30 minutes
- 2 cups all-purpose flour
- 4 tablespoons sugar
- a pinch of salt
- 1 1⁄2 cups milk
- 1⁄2 cup freshly squeezed orange juice
- 2 eggs
- 1⁄2 teaspoon pure vanilla extract
- 1 teaspoon orange zest (grated orange peel)
- 3 tablespoons vegetable oil
- 4 tablespoons unsalted butter melted, for the skillet
- In a bowl, sift together the flour, sugar and salt; then dig a well
- In another bowl, beat the eggs, orange juice and milk, with a whisk or an electric beater; add the vegetable oil, pure vanilla extract and mix well
- Pour this mixture into the well of flour; whisk well until the batter is smooth and without lumps. If the batter is too thick, add a little milk and mix
- Finally, add the orange zest and let the batter rest for 1 hour or overnight in the refrigerator. Batter and flavor develop over the rest.
- Lightly brush a 6-inch (or 8-inch) crepe pan (or non-stick skillet) with clarified butter and heat over medium heat until it gets sizzling hot
- When the pan is hot, ladle I/4 cup of batter onto the middle of the crepe pan and immediately start swirling the pan and shaking it at the same time, to distribute the batter over the surface to the edges of the pan; cook for 45 to 60 seconds or until lightly golden brown in a speckled pattern
- Transfer to a plate; repeat until you’ve used all the batter
Fold each Crêpe into quarters and arrange on plates. You can roll these with fruit inside and top with berries of choice and 100% pure maple syrup.
- Cook one Crepe and if it’s too thin incorporate more flour, and if you feel it’s too thick add a bit more milk.
- Another great tip is to not go crazy on the butter, you only need a light coating.
- Make sure your pan is hot so the Crepes cook faster and also leave those nice marks on the pancake.
- Speed at which the batter spreads determines the thickness of the Crepe; if you do not move the skillet fast enough, the batter will set before it has a chance to spread, and the Crepe will be thicker than desired.
- To flip, lift up an edge of the Crepe with your fingers or a fork, grab the Crepe between your thumb and forefinger and turn it over.