Skip to main content

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

Comments

Popular posts from this blog

Tiramisu

Welcome back to Chez Chefpo!  Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum.  Here's a reference for some of the more special ingre...

Chocolate Chip Cookies

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...