Wednesday, April 13, 2011

Orange Crepes

The first time I made crepes, I did not have a clue what I was doing (because I was trying to copy-cat some amazing orange crepes I've had before (but I did not have the equipment they used) and I goofed up the batch. The second time (this time) I made them, I looked up different ways to do it without any special tools. And only 3 turned out worthy of taking pictures of! 

These crepes are very good! We love oranges, so these are a perfect Saturday morning (or brunch) breakfast :)

Orange Crepes

1 cup milk
1 egg
1 teaspoon vanilla extract
1/4 cup white sugar
1 cup flour
pinch of salt
2 oranges cut in half
powdered sugar (for sprinkling)

Heat a skillet to medium-low heat. Meanwhile, in a small mixing bowl, add all milk, egg and vanilla, then mix well until the egg is mixed in. Add sugar, flour and salt and mix until a very liquidly batter is formed. (Do not worry if the batter seems really liquidly, it's supposed to be!) Now pour about 1/4 cup batter per crepe onto the pan. This is the tricky part! Immediately after you pour the batter into the pan, you need to grab the pan and move it in a circular motion to spread the batter into a bigger circle. Take an orange half and squeeze some juice onto the crepe (as much or as little as you wish.) There will be some batter that shoots out like a branch, just cut those off when it's done. Cook until it's a little brown, then flip and cook until it's done. You can keep the made ones in a warmed oven on a oven safe plate, then sprinkle with powdered sugar before you serve. And enjoy!

Place in an air tight container and into the fridge to store them.

1 comment:

  1. It is kind of orange pan cake or a pancake with an orange flavor. Whatever it is, it is looking really good and tasty. The recipe is easy too.


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