Orange-Caramel Crepes

Orange-Caramel Crepes Recipe


6 Servings

Cost per Serving:


Nutritional Information

Calories 387
Fat 25 g
Satfat 15 g
Protein 9 g
Carbohydrate 34 g
Fiber 1 g
Cholesterol 212 mg
Sodium 118 mg


The crepes:
4 large eggs
1 cup milk
1 cup all-purpose flour
1 tablespoon sugar
About 4 Tbsp. unsalted butter, for frying crepes
The sauce:
3/4 cup heavy cream
10 caramel candies, unwrapped
2 (2-by-1/2-inch) strips fresh orange peel (removed with a vegetable peeler)
3 tablespoons water
3 tablespoons fresh orange juice
Vanilla ice cream, optional


Prepare batter: Combine eggs, milk, flour and sugar in a blender and blend at medium speed until smooth.

Prepare sauce: Combine cream, caramels, orange peel, water and orange juice in a small saucepan; place over medium-low heat and cook, stirring occasionally, until smooth. Keep warm.

Heat a nonstick 9-inch skillet over medium-high heat. Add 1/2 Tbsp. butter; coat pan. Tilt pan and add 1/4 cup batter; swirl to spread batter in a thin, even layer. Cook until golden on bottom (about 2 minutes); flip and cook about 1 minute more. Turn crepe out onto a clean kitchen towel and fold in half twice. Repeat with remaining batter; add butter as needed.

Place 2 crepes on each of 6 dessert plates. Spoon warm caramel sauce on top. Serve with ice cream if desired.

October 2005
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