Orange Crepes
Elevate your breakfast or dessert with these delightful Orange Crepes—a perfect fusion of light, delicate crepes and a luscious homemade orange syrup. Made with a touch of freshly grated orange zest and vanilla, the crepes are beautifully fragrant and effortlessly tender. The star of the recipe is the warm orange syrup, crafted from freshly squeezed orange juice, melted butter, and sugar, which adds a glossy, citrusy sweetness to every bite. Ideal for a weekend brunch or a special occasion, these crepes come together in just 35 minutes and are as elegant as they are easy to prepare. Serve them dusted with powdered sugar and a drizzle of syrup for a dish that’s as visually stunning as it is delicious. Perfect for citrus lovers and anyone seeking a breakfast upgrade, these Orange Crepes are sure to impress!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 pieces Large eggs
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Orange zest (freshly grated)
- 1 pinch Salt
- 1 cup Orange juice (freshly squeezed)
- 0.25 cup Granulated sugar (for syrup)
- 2 tablespoons Unsalted butter
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, orange zest, and a pinch of salt.
In a separate bowl, combine the milk, eggs, melted butter, and vanilla extract. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and lump-free.
Let the batter rest for 10-15 minutes at room temperature to allow the gluten to relax and to ensure even cooking.
While the batter is resting, prepare the orange syrup: In a small saucepan, combine freshly squeezed orange juice, 1/4 cup granulated sugar, and 2 tablespoons unsalted butter over medium heat. Stir until the sugar dissolves, and bring the mixture to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the syrup thickens slightly. Remove from heat and set aside.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or oil using a paper towel.
Pour 1/4 cup of the crepe batter into the pan and tilt the pan in a circular motion to evenly spread the batter. Cook for 1-2 minutes or until the edges start to lift and the bottom is lightly golden.
Flip the crepe carefully using a spatula and cook for an additional 30 seconds to 1 minute on the other side. Remove from the pan and set aside. Repeat with the remaining batter.
To serve, fold each crepe into quarters or roll them into cylinders. Drizzle the warm orange syrup over the crepes and dust with powdered sugar if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 385 mg | 17% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 110.3 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 418 mg | 32% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
