This recipe is taken from the 2011 Milk Calendar. Filled with fresh oranges and a hit of chocolate, tender crêpes are a light dessert ideal to cap off a rich meal or for a weeknight treat.
- Prep: 10 min
- Cooking: 20 min
- 1 cup (250 mL) all-purpose flour
- 1 tbsp (15 mL) sugar
- 1/4 tsp (1 mL) salt
- 3 eggs
- 1 cup (250 mL) 10 % cream
- 1 tbsp (15 mL) butter melted
- Butter for cooking
- Orange Filling
- 2 tbsp (30 mL) sugar
- 4 navel oranges
- 1/4 cup (60 mL) chopped dark chocolate
In a large bowl, whisk together flour, sugar and salt. In a measuring cup or another bowl, whisk together eggs, cream and melted butter until blended. Gradually whisk into flour mixture until very smooth. Cover and let stand for 30 min or refrigerate for up to 1 day. (Bring to room temperature before cooking.) The batter should be the texture of thin cream. Gradually whisk in up to 2 tbsp (30 mL) water to thin as necessary.
Heat an 8-inch (20 cm) nonstick skillet or crêpe pan over medium heat until a drop of batter sizzles when dropped in pan. Wipe out pan and brush lightly with butter. Pour in a scant 1/4 cup (60 mL) of the batter, swirling the pan while pouring to spread as thinly and evenly as possible. Cook for about 30 sec or until top is no longer shiny and bottom is just golden. Use a heatproof rubber spatula to loosen edges and flip crêpe over. Cook second side for about 15 sec or just until golden spots start to form.
Slide the cooked crêpe out onto a parchment paper lined plate. Repeat with remaining crêpe batter, heating and buttering pan between each as necessary.
Using a small serrated knife, cut off peel and white pith from oranges. Holding them over a bowl, cut segments (suprêmes) from between membranes. Strain juice from segments. Set segments and juice aside. In a large skillet over medium heat, combine sugar and orange segments and juice; cook, stirring gently, for 5 to 10 min or until warmed and juices are released.
Place 1 crêpe on each of 4 to 6 serving plates; spoon a heaping tablespoon (15 mL) of the oranges on one-quarter and sprinkle with chocolate. Fold crêpe into quarters to enclose filling; repeat with another crêpe and filling on each plate. Spoon remaining oranges on top and sprinkle with chocolate. Serve immediately. (There will be a few extra crêpes.)
Cooking Tips: Don’t worry if your first few crêpes don’t turn out perfectly – this recipe makes extra so you can practice the technique. A good-quality nonstick pan that’s well heated and swirling the pan over the burner while you pour are keys to successful crêpe-making.
Cooled crêpes can be wrapped and refrigerated for up to 2 days.
For the Adventurous: Add 1 tsp (5 mL) grated orange zest to crêpe batter; add 1/4 cup (60 mL) orange-flavoured liqueur or brandy with orange suprêmes.
Learn more about
Top 5 Nutrients
|Calcium:||9 % / 97 mg|
|Vitamin C:||78 %|
|Vitamin B12:||23 %|