Orange & Sugar Dusted - Duck Eggs Crepe’s

Crepe’s have always been so close to my heart.

Growing up in India, my mother always made them, but I always knew them as pancakes. For most of my childhood, a crepe = pancake. When I first discovered real pancakes, I was immediately surprised and was not a fan.

Something about eating a bunch of savory crepes and then finishing with one or two sweet ones was the perfect way to eat breakfast.

My mother didn’t always let us go to other friends houses for sleepovers, but everyone was always welcome to sleepover at our house. So at times, my sister and I had about seven to eight friends sleeping over, and we were always woken up with breakfast Sweet & Savory crepes!

RECIPE:

Prep: 10 minutes

Resting time: 20 minutes

Cook: 15 minutes

Total Time: 30-45 minutes

Difficulty: Easy

Ingredients:

Classic French Crepes

• 1 1/4 cup milk 10 fl oz

• 2 large duck eggs

• 1/4 cup neutral oil or melted butter

• 1 Tbsp sugar for sweet crepes

• 1/2 tsp kosher salt

• 1/2 cup all purpose flour

To Cook

• 1 Tbsp butter

Orange and Sugar Crepes

• 2 oranges cut into wedges

• 1/4 cup powdered sugar

• Whipped cream

Instructions:

Mixing with a Whisk

• Place the milk and eggs in a bowl. Whisk to combine

• Stir in the oil or butter and whisk it in.

• Sift the flour, salt and sugar in a large bowl.

• Add all the liquid slowly, mixing continuously to form a smooth-thin batter.

• Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.

Mixing with a Blender

• Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well.

• Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.

Cooking the Crepes

• Preheat a 10 inch non-stick pan over medium heat.

• Rub a layer of butter on the heated pan. You can use a paper towel.

• Stir the batter before scooping each crepe. The flour sometimes wants to settle at the bottom.

• Pour 1/4 cup of the batter into the hot pan. Tilt and spread the batter along the edge of the pan to make a thin even layer. Use extra batter to fill any gaps. Try and make the batter as evenly spread as possible.

• Place the pan back on the heat to let cook. You will start to see tiny air bubbles.

• Cook the crepes until the edges are starting to brown slightly. You will start seeing the edges crisp up slightly. Flip the crepe over and cook for a few more seconds (30-40seconds).

• Repeat until all the batter is used up (remember to mix the batter each time).

• Stack the cooked crepes on top of each other a plate.

Serving: Orange and Sugar Crepes

• Place a crepe on a plate or flat surface.

• sift about 1 tsp of powdered sugar over one half of the crepe and fold over in half. Then fold over one more time into quarters. Repeat with all the crepes.

• Squeeze fresh orange juice over the crepes before eating.

• Serve with whipped cream.

• Sift powdered sugar for a fancy look.