Quick crepe with orange sauce

Jump to recipe

Let's talk about quick desserts. But ones that don't require special shopping or a fancy grocery list, preparation time or complicated technique. There's something rebellious about quick desserts. In a world that celebrates complexity, layers and techniques, they reveal simplicity. Flour, eggs, milk and oranges. A warm pan and the smell of winter. Sometimes simplicity is not a compromise. Sometimes, simplicity is a choice.

This crepe is not a long ceremony. It happens in an instant. A delicate and precise crepe that receives a warm embrace of orange sauce. A true winter dessert.

You don't have to use orange sauce. You can spread sweet cheese, applesauce, or just the familiar and beloved Nutella chocolate. Fold the crepe into quarters, add a little powdered sugar, and maybe fresh fruit or vanilla ice cream, and you're good to go.

A word before

Try to use fresh orange juice. To serve, a scoop of vanilla ice cream and fresh fruit turns our crepe into a sauce.

Quick crepe with orange sauce

Ingredients for crepe

• 2 cups milk

• 4 eggs

• 3 tablespoons vanilla sugar

• 1 teaspoon vanilla extract

• 1 and a half cups, 210 grams, flour

• 1/2 teaspoon salt

• 60 grams, a quarter cup, melted butter at room temperature

• For cooking, 120 grams, half a cup, butter

Ingredients for orange sauce

• 40 grams butter

• 20 grams of sugar

• 100 ml, 1/2 cup freshly squeezed orange juice

• 1 tablespoon orange zest

• 2 tablespoons orange liqueur

How to prepare

1. Place milk, eggs, vanilla sugar, vanilla extract in a blender. Mix with a few pulses. Add flour and salt, mix well with a few pulses. While the blender is still running, add melted butter. Mix with a few pulses. Do not overmix.

2. Place a 8 inches pan over medium heat. Let it heat up for a minute or two. (You can feel the heat if you put your hand close to the bottom of the pan.) Put two tablespoons of butter and melt it all over the pan. Pour a quarter cup of batter in the center of the pan. (We want about 3-4 tablespoons of batter per crepe.) Lift the pan off the stove and quickly tilt the pan and rotate the pan so that the batter covers the entire bottom of the pan. Place back on the cooking top and let the batter cook for about a minute, or until the batter look matt and dry. Gently we turn the crepe and cook it for 10-15 seconds more. Remove the crep from pan to nearest plate. Repeat the process until batter finishes.

3. Now let's make a the quick orange sauce. In a small pan over medium heat, place butter and sugar. Mix well. Cook for two to three minutes or until the butter turns a darker color. Add orange juice and orange zest. Mix well, reduce heat and let the sauce thicken after a few minutes of cooking. Remove from heat.

4. Pour little sauce on each crepe and you can fold the crepes and place them in the orange sauce. Enjoy!