I have always loved crepes, sweet or savory. This Crepes with Orange Sauce recipe is one of my favorites. You can make the crepes ahead of time (the batter is better if it sits overnight in the refrigerator) and the orange sauce is really quick and easy. If you add a scoop of vanilla ice cream when you serve them, it tastes like an orange creamsicle with a delicious crepe underneath.
Crepes ( A sweeter light batter – for crepes with orange sauce)
Makes: about 10 crepes
Prep Time: 10 minutes and 2 hours to overnight
Cook Time: 1-2 minutes
Crepe pan: I am very careful with my crepe pan. I don’t keep it with the rest of my pans. It is a very heavy nonstick pan. Buy as heavy a pan as you can find, mine is a Lagostina, about 10 inches. When I bought it in Paris, the gentleman who was helping me said it would be in my will. He was right.
¾ cup whole milk
¾ cup cold water
3 egg yolks
1 tablespoon granulated sugar
3 tablespoons orange liqueur, rum or brandy
1 ½ cups all-purpose flour, sifted (after measuring)
5 tablespoons salted butter, melted (plus extra for cooking the crepes)
- Place the ingredients in the blender in the order which they are listed. Cover and blend at the top speed for 1 minute. If bits of flour stick to the side of the blender jar, scrape down the sides with a rubber spatula and blend 3 seconds more.
- Cover and refrigerate at least 2 hours or overnight.
- Time to make the crepes. Heat your crepe pan. Brush butter on your crepe pan. With a ladle, pour the batter on your crepe pan, pick up the pan and move the batter around so it covers the pan, pour any excess back into the bowl. When the edges start to curl, lift up the edge of the crepe and flip it over to cook the other side. I use wooden toast tongs to pick up the edge. Stack the crepes on a plate, continue until you use all of the batter.
Prep Time: 15 minutes
Cook Time: 10 minutes
6 tablespoons unsalted butter
¼ cup granulated sugar
1 orange, zested and juiced
1 lemon zested and juiced
⅔ cup fresh orange juice
4 tablespoons orange liqueur
Vanilla ice cream for garnish (optional)
- In a large frying pan over a medium low heat, melt the butter, then stir in the sugar, orange and lemon rind and juice, the additional orange juice and the orange liqueur.
- Place the crepe in the pan, browned-side down, covering with the sauce. Fold it in half, then in half again to form a triangle and push to the side of the pan. Continue heating and folding the crepes until all are warm and covered with sauce.
Serve: With a scoop of vanilla ice cream.