ORANGE FRENCH CREPES
 

Soul Food

Joanne

Citrus adds a kick to these crepes. You can also fill them with pastry cream and fresh strawberries or raspberries.

INGREDIENTS:
1 cup all-purpose flour
1/2 cup milk
1/2 cup less 1 tablespoon water
2 eggs
2 tablespoons butter, melted
2 teaspoons orange juice
1 ½ teaspoons orange zest
1/4 teaspoon salt
PREPARATION:
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.

Melt a little butter in a crepe pan or large skillet over low-medium heat.

Add 3 tablespoons of batter to the pan and swirl untl the bottom of the pan is covered with batter. Cook the crepe for one minute, or until the crep is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and gently flip it upside down into the pan. Cook for one minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.

Makes 8 servings.




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