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Recipe Summary

Yield:
6 Servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

387 calories; fat 25g; saturated fat 15g; protein 9g; carbohydrates 34g; fiber 1g; cholesterol 212mg; sodium 118mg.
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