Ingredients
Ingredients
For the crêpes
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1¼ cup (300 ml) milk
- 2 tbsp melted butter
- 1 tbsp granulated sugar
- 1/4 tsp vanilla extract
- 1 pinch salt
For the Orange Sauce:
- ½ cup (120ml) freshly squeezed orange juice
- 2 tsp orange zest
- 2 tbsp honey , (or maple syrup)
- 1 tbsp unsalted butter
- tsp cornstarch , (optional, for thickening)
Instructions
Instructions
- 1
In a mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla, and salt until smooth. Let the batter rest for 10–15 minutes.
- 2
Heat a nonstick pan over medium heat. Lightly grease it if needed. Pour about ¼ cup of batter into the pan and swirl to coat the bottom.
Cook for about 1–2 minutes per side until golden. Repeat with remaining batter. - 3
In a small saucepan, combine orange juice, zest, honey (or syrup), and butter. Bring to a gentle simmer.
If you want a thicker sauce, dissolve cornstarch in 1 tbsp of water and stir it in. Cook for another 1–2 minutes until slightly thickened. - 4
Fold crêpes into triangles, drizzle with warm orange sauce, and top with whipped cream, orange slices, and chopped nuts.
Notes
Notes
For serving, top the crêpes with a dollop of whipped cream, fresh orange slices, and chopped nuts such as hazelnuts or walnuts.
The orange sauce can be made ahead and stored in the fridge for up to 3 days. If you prefer a thicker sauce, stir in 1 tsp cornstarch dissolved in 1 tbsp water and simmer briefly.
Crêpe batter can be prepared the night before and refrigerated; just whisk gently before using.
Nutrition
Nutrition (per 100g)
| Calories | 180kcal |
| Carbohydrates | 23.5g |
| Fat | 8.3g |
| Protein | 4.1g |