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Orange Brunch Crêpes

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 10 filled crêpes (2 crêpes per serving)
A wonderful and very pretty (I might add) dish to serve at your next brunch or even at breakfast for family or visiting guests.
The crêpes are filled with orange ice cream, but you can fill them with any flavor of your choice. I think vanilla or even chocolate ice cream would work well also.

10 ready-to-use crêpes or homemade prepared crêpes (see recipe below)
Orange ice cream
3 tbsp. orange marmalade
3 tbsp. orange-flavored liqueur (such as Grand Marnier)
3 oranges, peeled, cut into quarter-cartwheel slices

Confectioners' sugar
Fresh blueberries
Orange slices

To Make 1 Portion:

In large bowl, stir together marmalade and orange liqueur. Add orange slices and toss gently; chill.

To fill each crêpe, with brown side down, spoon about 3 heaping tablespoons of ice cream along center of crêpe; fold in ends and roll up. Place each filled crêpe on tray or plate in freezer as completed. Freeze until firm. To serve, place 1 or 2 filled crêpes on individual dessert dishes. Sprinkle with confectioners' sugar and spoon a little orange sauce on dish. Garnish with fresh blueberries and orange slices, if desired.

To Make Homemade Crêpes

4 large eggs
1 3/4 cups milk (plus a little more if batter is too thick)
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1 tablespoon granulated sugar
1/4 cup water
1 tsp. butter (adding more butter to pan if needed)

Iin a bowl, whisk together the eggs, the 1 3/4 cups milk and vanilla extract until blended. Gradually whisk in the flour to form a thin, lump-free batter. If there are still lumps, strain the batter through a sieve lined with several layers of cheesecloth. Cover and refrigerate for 2 hours. If the batter seems too thick—it should be the consistency of thick cream—thin it by whisking in a little milk.

Place a 9 to 10-inch nonstick crepe pan or fry pan over medium-high heat. Flick a drop or two of water into the pan; if it sizzles and spatters, the pan is ready. Drop in 1 tsp. of the butter. When it melts, tip the pan from side to side to coat the bottom. Pour a scant 1/4 cup batter into the pan, quickly tipping and rotating the pan to coat the bottom evenly. Cook until bubbles appear on the surface, and the crepe begins to dry at the edges and pull away from the pan, about 1 minute. Using a wide nylon spatula, flip the crepe and cook 30 to 40 seconds more. Transfer to a plate and keep warm. Repeat with the remaining batter, adding more butter to the pan as needed. You should have 16 to 20 crepes.

Fill each crepe with desired filling. To store; you may stack your crepes between sheets of waxed paper until ready to use.

Makes 16-20 crepes (you will have extra batter left over for above recipe).

Above recipe for Orange Brunch Crêpes makes 5 servings (10 crepes), 2 filled crepes per serving.

Source: DianasDesserts.com
Date: April 14, 2004


Reviewer: Pam
I followed the crepe recipe but found the batter to be too watery, like soup. I put it in the fridge for 2 hours as required but they still came out way to runny. If I compare this to a French recipe that I found, the French one has much more flour for the same amount of liquid.


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