Main Page
For breakfast
Orange sauce for pancakes

Crêpes with Orange Sauce

The amazing aroma of these delicate crêpes will wake the whole household in the morning! A delicious breakfast! If you're short on time in the morning or don't want to stand at the stove for long, you can make both the sauce and the batter the night before; then all that's left is to cook the crêpes and brew some tea. The sauce comes out rich in aroma and flavor. If you like it tarter, add a little lemon juice. You can also make this sauce for fritters or serve it with a sweet roll, and adjust the sugar to taste.

Irisha

Recipe author

Composition / ingredients

Servings:

Oranges (medium)

Eggs

Sugar (adjust to the oranges' sweetness; mine were tart)

100

Butter

Wheat flour (level, 200 ml cup)

Milk

Vanilla (vanilla extract)

Butter

Egg

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 5 g

Fats 19 % 7 g

Carbohydrates 68 % 25 g

186 kcal

GI: 16 / 0 / 84

Cooking method

Step 1:

Ingredients.
Step 2:

For the sauce: zest the first orange (avoid the white pith) and add the zest to the sugar.
Step 3:

Squeeze the juice from the oranges (I got about 200 ml) and add it to the sugar and zest. Stir until the sugar dissolves.
Step 4:

Beat the eggs lightly with a fork (just blend the white and yolk, without making foam) and add them to the mixture. Let it sit about 20 minutes so the zest releases its aroma.
Step 5:

Strain the mixture, add the butter, and cook over medium heat until thickened (you can let it boil — it won't curdle!). Set the finished sauce aside to cool.
Step 6:

For the crêpes: sift the flour, add the sugar and a pinch of salt, and stir.
Step 7:

Make a well in the center of the flour, crack the egg into it, and pour in a quarter of the milk.
Step 8:

Stir well into a thick batter, then add the vanilla extract.
Step 9:

Add the rest of the milk and stir until smooth.
Step 10:

(I always make crêpe batter this way, so there are no flour lumps to worry about.) Now let the batter rest for at least 15–20 minutes so the flour can swell; if it's gotten too thick, add a little more milk or water (I added 50 ml). Melt the butter and stir it into the batter.
Step 11:

Now you can cook the crêpes. I don't know why, but the best ones come out in a cast-iron pan. Heat the pan well (this is crucial!); for the first crêpe I always grease the pan with a tiny bit of vegetable oil, then cook the rest without it. Fold the finished crêpes into triangles and serve with the sauce! (I also added some berries and a light dusting of powdered sugar.) Enjoy!