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Orange Crepes

Welcome back! 
Today, we have a great recipe for a classic French treat: crepes! This one features a tasty citrus sauce that is also infused into the crepes itself. Crepes are traditionally served on Candlemas, or La Chandeleur, which is now known as National Crepe Day in France! They are honestly super versatile, because they're really just thin pancakes, you can top them with anything, sweet or savory!

Orange Crepes


Makes about 8 9-10" crepes

Ingredients:

Crepes:
  • 2 tablespoons brown butter
  • 2/3 cup milk
  • 1/2 cup orange juice
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 cup flour
  • 2 tablespoons sugar
  • A pinch of salt
  • 2 tablespoons Grand Marnier
Sauce:
  • 2 oranges
  • Zest from 1/2 orange
  • 1 cup orange juice
  • 3 tablespoons sugar
  • 3 tablespoons Grand Marnier

Directions:

  1. Prepare the batter:
    1. Put all the ingredients underneath "crepes" in a blender.
    2. Blend until the mixture is smooth. You could also use an electric mixer if you don't want to use a blender.
    3. Put it in the fridge for at least 2 hours or overnight.
    4. Before using it, let it return to room temperature (maybe half an hour or so) and whisk it thoroughly again.
  2. Heat the crepe pan and before you cook the first crepe, lightly oil the pan.
  3. Put the stove on low heat. 
  4. Pour in about 1/4 cup of batter and very quickly swirl the pan around to get a smooth, even layer of crepe batter on the pan. This will take a bit of practice.
  5. Cook this for about 1 minute until the surface is dry.
  6. Flip it and cook it for about 15-30 seconds. The flipping also takes a little bit of skill to get right.
  7. Sometime along the way, prepare the sauce:
    1. Cut the orange wedges out of the skin (so that it looks like the picture). 
    2. In a small pot, put in the orange juice, Grand Marnier, vanilla extract, and sugar. Once it boils, simmer for about 10 minutes.
    3. Take it off the stove and add in the orange wedges.
There are specific crepe pans which are specialized to make crepes easier, but a normal pan will do too. With practice, making crepes is actually pretty quick and fun, and they're uniquely tasty. In fact, if you have enough time, you could even make a mille crepe cake, which is a bunch (not quite a thousand as the name suggests) of crepes stacked together with filling in between. The recipe for the batter for these crepes tends to be a little thinner - maybe about half the flour. It's a bit challenging and time-consuming to get so many even crepes, but it's quite a dish when finished!

-Chefpo
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