Orange Crepe
A delicate, golden crepe filled with sweet orange segments and drizzled with a light orange syrup. This simple yet elegant dessert comes together quickly and is perfect for a special breakfast or a light dessert.
- Total time
- 30 min
- Servings
- 4
- Calories
- 250
- Protein
- 7g
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 2 medium orange
- 3 tablespoons sugar
- 2 tablespoons butter
- ¼ teaspoon salt
Instructions
- 1
In a blender, combine 1 cup flour, 1 cup milk, 2 eggs, 1 tbsp sugar, and 1/4 tsp salt. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes.
- 2
While the batter rests, zest and juice 1 orange. In a small saucepan, combine the orange juice, 2 tbsp sugar, and 1 tbsp butter. Simmer over medium heat until slightly thickened, about 5 minutes. Stir in the zest and set aside.
- 3
Peel and segment the remaining orange, cutting between the membranes to release the segments. Set aside.
- 4
Heat a 9-inch nonstick skillet over medium heat. Add 1/2 tsp butter and swirl to coat. Pour in 1/4 cup of batter, tilting the pan to cover the bottom evenly. Cook until the edges are golden and the top is set, about 1 minute.
- 5
Flip the crepe and cook for another 30 seconds until lightly browned. Slide onto a plate. Repeat with the remaining batter, adding more butter as needed.
- 6
Place a few orange segments in the center of each crepe, fold the sides over, and drizzle with the orange syrup. Serve warm.
Tools you’ll need
- blender
- 9-inch nonstick skillet
- small saucepan
- spatula
- knife
- cutting board
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