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Orange-Caramel Crepes

Yield 6 Servings


  • 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

Nutrition Information

  • calories 387
  • fat 25 g
  • satfat 15 g
  • protein 9 g
  • carbohydrate 34 g
  • fiber 1 g
  • cholesterol 212 mg
  • sodium 118 mg

How to Make It

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

  2. 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.

  3. 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.

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