- 1/2 cup flour
- 1 Tbsp sugar
- 2 eggs
- 1/2 cup milk
- 1/4 tsp pure vanilla extract
- 1/2 tsp finely grated fresh orange peel
- 2 to 4 Tbsp butter, melted
Combine the flour, sugar, salt, eggs, milk, and vanilla extract in a blender. Blend at high speed for a few seconds. Turn off the machine, scrape down the sides of the blender and blend again for 30 seconds. Pour the batter into a deep bowl and add the orange peel. Cover the bowl tightly and let the batter rest at room temperature for one hour. To fry the crepes, warm an 8-inch crepe pan or nonstick skillet over high heat. Lightly grease the bottom and sides of the heated pan with a little of the melted butter. Stir the crepe batter lightly with a spoon. Using a small ladle, pour about 1/4 cup of the batter into the pan. Tip the pan from side to side so that the batter quickly covers the bottom. The batter will cling to the pan and begin to firm up almost immediately. Cook the crepe for a minute or so until a rim of brown shows around the edge. Turn it over with a spatula and cook the other side for a minute longer. Slide the crepe onto a plate. Brush the skillet with a little butter and repeat the process until all of the batter is used. The crepes can be stacked one upon the other. They can be made ahead of time and kept, covered with plastic wrap, at room temperature. Makes about 8 crepes.
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