Crêpes à l ’Orange
Crêpes à l’Orange is a nostalgic French dessert perfect for winter. Thin, buttery crêpes are drizzled with orange juice and sugar for a simple, blissful treat that evokes cozy alpine days.
Ingredients
- 1 cup flour, unbleached
- ¼ teaspoon salt
- 1 cup milk
- ¼ cup water
- 3 tablespoons butter, melted
- Zest of 1 orange
- 3 eggs, beaten in a small bowl
- Vegetable oil
- Juice of 2 oranges
- Sugar
Instructions
- Put the flour and salt in the bowl of a standing mixer (or in a large bowl if you are whisking this by hand). With the mixer running, pour in the milk, water, melted butter, orange zest and eggs. Whisk until the batter is smooth.
- Heat a 7-inch frying pan or crêpe pan until it is very hot. Using a paper towel, wipe the surface of the pan with a little oil. Pour just enough batter to coat the bottom of the pan, just under 1⁄3 of a cup. Tilt the pan to coat evenly. Cook the crêpe until the bottom is golden brown and then flip it over, cooking a minute more. (You may lose the first one or two as they might stick or not form properly. Don’t worry; this is normal.)
- Keep the cooked crêpes in a stack on a warm plate.
- When ready to serve, place a crêpe on a plate, drizzle with orange juice and a little sugar. Fold in half and half again. Serve warm.