flavored with orange
Who doesn’t love French crêpes? C’est si bon! Delicate, fun, ultra thin type of pancake, perfumed with orange or Grand Marnier. They are loved in so many ways, sweet or savory, typically rolled or folded with a variety of fillings from sugar or Nutella to ham and cheese to seafood or simply plain. The secret to perfect crêpes is down below, make sure to hit the print button and save this authentic French recipe, there won’t be any others like this one out there.
Serves about 18 crêpes
250g flour
A pinch of salt
4 eggs
1 tbsp vegetable oil
1 sachet French vanilla sugar (can be replaced with 1 tsp vanilla extract)
1 cup + 1/4 cup whole milk (2.75 dl)
1 cup + 1/4 cup water (2.75 dl)
1 orange, freshly squeezed (can be replaced with 2 tbsp Grand Marnier)
1. First, make the crêpe batter: In a large bowl, beat all ingredients with a metal whisk until smooth. The perfect batter is light and liquid and should be the same consistency of heavy cream — almost liquid. If you’ve found that it’s too thick, add a bit more milk to correct it.
2. Cover the bowl and leave it in the refrigerator to rest for 30 minutes or overnight if you want to make the batter in advance. This is the secret to the most delicate, melt-in-your-mouth crêpes.
3. When ready to cook the crêpes, place a flat non-stick pan (a crepe pan is ideal) over medium heat and wait a minute or two for it to get to the right temperature.
4. Add a bit of vegetable oil on a paper towel and oil the surface of the pan to coat it very lightly with it. Keep the paper towel aside, you will use it to coat the pan after each crêpe.
5. Lift the pan from the heat, pour a ladle of batter (equivalent to 1/3 cup) into the pan and quickly swirl it in a circle until the bottom of the pan is covered with batter.
6. Cook the crêpe for a minute or until you see the edges naturally flip upward and look crispy (reduce the heat to medium if the crepe gets too brown) then carefully flip it to cook the second side for about 30 seconds. Remove the crêpe from the pan and place it into a plate.
7. Repeat with the remaining crêpe batter. Coat, pour, swirl, cook and repeat.
8. If you are not going to eat the crêpes right away, cover them with aluminum foil to keep them warm and prevent them from drying. Can be kept in the fridge up to 3-4 days.
Cheers Xx
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