Delightful Sweet Orange Crêpes Provençal
A sweet recipe by Girl Gone Gallic:
Looking for a fresh new dessert idea for a dinner party? Then try these delightful Orange Crepes Provencal, subtly flavored with Saffron – a delicious departure from regular crêpes. Why the Saffron? Although unknown to many, Saffron was first brought to France by the Romans and is still being produced in Provence.
These orange and flavored crêpes, a delicious departure from regular crêpes. Don’t get these confused with Crêpes Suzettes (made famous by Julia Child) – those finicky flambe crêpes – these are much easier to make. The recipe is follows.
Sweet Orange Crêpes Provençal
Dry ingredients –
- 200 gr (1 cup) Flour
- 35 gr (2 tsp) Sugar
- Pinch of salt
- Zest from 1 orange avoid the white bitter pith
- Pinch of saffron
Wet ingredients – (at room temperature to prevent lumping)
- 350 gr (1.5 cups) Milk preferably skim; the crêpes hold together better
- 2 Large Eggs
- 50 gr (1/4 cup) orange juice from 1 orange
- 50 gr (1/4 cup) melted butter
- In a large bowl , mix together dry ingredients: Flour, sugar, salt, orange zest, and saffron.
- Make a well in the center and add wet ingredients: Milk, eggs, orange juice, and melted butter.
- Using a whisk, mix well until all lumps have disappeared.
- Alternatively, you can add all ingredients to a blender or food processor and pulse for 10 seconds or so.
- Evaluate the consistency, which should be that of thick cream – fluid and liquid, but not watery.
- Proper consistency is the key to making perfect crêpes, and most common mistake beginners make is a batter that is too thick. If needed, add up to 50gr (1/4 cup) of water to thin.
- Let plastic film covered crêpe batter rest at least 2 hours in refrigerator (4 hours if using Saffron), or overnight and up to 48 hours.
For Frying the Crêpes
- Butter and heat your crêpe pan, or sloped sided non-stick skillet on medium to medium-high heat.
- Once the butter is sizzling but not browning (proper temperature is important), pour about 1/4 cup of batter directly into the center of the pan.
- I like to just add the batter back to my measuring cup after mixing for easy pouring into the pan since it’s already dirty anyways.
- Immediately tilt the pan around until the batter spreads out evenly to the edges (or as evenly as you can).
- No worries if your crêpe is lopsided, that does nothing to change the taste .
- Cook the crêpe until the surface has dried and the edges begin to lift and brown lightly.
- Just make sure to spread out the batter thinly by swirling to the edges, and let the edges dry on the first side before flipping.
- The second side cooks much faster than the first. If you notice tiny holes in the crêpe after flipping the first side, that’s because your pan is too hot.
- Here’s the “hardest” part – flipping the crêpe. You have a few choices… * Just grab the crêpe by the edge with your fingers and flip it over. * Use a spatula to flip it over just like you would a pancake – that’s what I usually do. * Flip it up in the air, which is actually easier than it seems. Just launch it in the air using a circular motion so it lands back in the skillet and not on your wrist like a funny looking corsage.
- Once you got them all fried up, then get ready to eat! Try these crêpes with butter and orange marmalade, honey, just a bit of sugar, or marinated strawberries and whipped cream. Oh so yummy!!!
- I like to just lightly sprinkle sugar on mine and then roll them up – that’s how we always did it in our family. Most people though fold them in half, then half again for a triangle shape. Street vendors fold them around a paper plate for easy eating!