Orange Crepes
Orange Crepes 🍊 I made these using Straus Family Creamery @strausmilk Organic Lowfat Blueberry Kefir. The kefir adds a richness and a tang to the crêpes that I am obsessed with!The sauce is very suzette adjacent, but of course with some twists!
Ingredients
- 1 cup all-purpose flour
- 1 cup Blueberry Kefir
- 1/4 cup Whole Milk, plus 2 tbsp
- 1 tbsp Cane sugar
- 2 Eggs
- 3 tbsp Unsalted Butter , plus more for cooking the crepes
- Pinch of salt
- Vanilla Bean Ice Cream, for topping
Sauce
- 8 tbsp Unsalted Butter
- 1 Orange zest
- 1 Lemon zest
- 4 tbsp Cane sugar
- 4 tbsp Blueberry preserves
- 3/4 cup Orange juice, fresh
- Pinch of cinnamon
- 1 tbsp Lemon juice, fresh
- 2 tbsp Orange liquor, optional
- Pinch of salt
Instructions
- First, melt the 3 tbsp of butter.
- Secondly, add the flour, pinch of salt, sugar, eggs, melted butter, kefir and milk to a blender.
- Blend until smooth.
- Then, refrigerate the batter for 10 minutes.
- Preheat an 8 inch nonstick pan. Rub it with butter.
- On medium heat, add in the batter using a 1/4 cup measure. Twirl the pan to spread out the batter.
- Then, cook for 1 minute per side. Make sure they are soft and edges don’t crisp up.
- Fold the crepes into triangles.
- Add the butter, orange juice, sugar, preserves, orange liquor, cinnamon, salt, orange and lemon zest to a large skillet. Then, bring up a simmer, let it go for about 10 minutes or until it thickens slightly
- Add in the crêpes to the pan and coat in the sauce.
- Lastly, serve with more orange zest, cane sugar, more of the sauce and ice cream.
Nutrition
Calories: 2466kcal, Carbohydrates: 245g, Protein: 38g, Fat: 145g, Saturated Fat: 88g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 36g, Trans Fat: 5g, Cholesterol: 696mg, Sodium: 1290mg, Potassium: 993mg, Fiber: 9g, Sugar: 123g, Vitamin A: 5362IU, Vitamin C: 178mg, Calcium: 561mg, Iron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation.