A definite classic, this French dessert needs only a garnish of orange segments and sprigs of mint to serve.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2008
- 3 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 2 teaspoons grated orange rind
- 1/3 cup orange juice
- 3 tablespoons orange-flavoured liqueur
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 eggs
- 1/3 cup milk
- 1/3 cup water (approx)
- 2 tablespoons unsalted butter melted
MethodCrêpes: In bowl, whisk flour with salt ; set aside. In small bowl, whisk together eggs, milk, water and 1 tbsp (15 mL) of the butter until consistency of 10% cream, adding up to 2 tbsp (25 mL) more water if too thick. Pour over dry ingredients, whisking until smooth. Strain through fine sieve into bowl. Cover and refrigerate for 1 hour. Stir before using.
Heat 8-inch (20 cm) crepe pan or skillet over medium-low heat; brush lightly with some of the remaining butter. For each crepe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling to coat pan; pour out excess batter. Cook, turning once, until golden, about 2 minutes. Transfer to plate; round off edge of crepe where batter was poured off. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)
In large skillet, melt sugar with butter over medium heat. Add orange rind, orange juice and 1 tbsp (15 mL) of the orange liqueur; bring to boil. Reduce heat and simmer for 1 minute.
Add 1 crepe to skillet, turning to coat. Using tongs, fold crepe into quarters; move to side of skillet. Repeat with remaining crepes, overlapping around edge of pan. Drizzle with remaining liqueur. Remove from heat and ignite pan. When flame subsides, serve crepes.
Nutritional facts Per serving: about
- Sodium 187 mg
- Protein 6 g
- Calories 290.0
- Total fat 15 g
- Cholesterol 125 mg
- Saturated fat 8 g
- Total carbohydrate 30 g
- Iron 8.0
- Folate 22.0
- Calcium 4.0
- Vitamin A 15.0
- Vitamin C 15.0