Crepes with cinnamon oranges
Whip up a delectable breakfast or dessert with our Crepes with Cinnamon Oranges recipe! Light, airy crepes paired with sweet, zesty oranges and a hint of cinnamon. Perfect for a cozy morning treat or elegant dinner party delight. Easy to make and utterly delicious!
- 06 Mar 2024
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
Crepes with cinnamon oranges are a delightful, gourmet-style dessert that is surprisingly simple to make at home. The combination of thin, delicate crepes with the sweet and tangy flavor of cinnamon-spiced oranges makes for an irresistible treat that will impress your family and friends. Perfect for brunch or a special dessert, this recipe is a must-try for any home cook looking to expand their repertoire.
Ingredients:
Instructions:
- In a medium-sized mixing bowl, whisk together the flour and half of the sugar (50g).
- In a separate bowl, beat the eggs and gradually add them to the flour mixture, stirring continuously until well combined.
- Slowly mix in the milk and 1/4 cup of the melted butter (55g) into the batter until smooth and free of lumps.
- Cover the batter and let it rest in the refrigerator for at least 30 minutes.
- While the batter is resting, peel the oranges, removing as much of the white pith as possible.
- Segment the oranges by cutting between the membranes to release the segments. Place the segments in a bowl.
- Sprinkle the remaining sugar and cinnamon over the orange segments. Gently toss the segments to coat evenly. Set aside to marinate.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly brush the pan with a bit of the remaining melted butter.
- Pour about 1/4 cup of the crepe batter into the center of the pan and tilt the pan in a circular motion to spread the batter evenly into a thin layer.
- Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip the crepe and cook for an additional 1-2 minutes on the other side.
- Remove the crepe from the pan and place it on a plate. Repeat the process with the remaining batter, buttering the pan as needed between crepes.
- Lay one crepe flat on a plate. Spoon a few of the cinnamon orange segments down the center of the crepe.
- Fold the sides of the crepe over the filling, or roll the crepe into a cylinder if preferred.
- Repeat with the remaining crepes.
- Drizzle any leftover cinnamon-infused juice from the marinated oranges over the top of the crepes before serving.
- Garnish with a dusting of powdered sugar or a dollop of whipped cream if desired.
Tips:
- Tip 1: Ensure your batter is smooth. After combining all the ingredients for the crepe batter, let it rest for at least 30 minutes to eliminate any air bubbles and allow the flour to fully hydrate.
- Tip 2: Use a non-stick skillet or a crepe pan for best results. Preheat the pan well and lightly butter it before pouring in the batter to prevent sticking and achieve a nice, even browning.
- Tip 3: Thinly slice the oranges and remove any seeds to ensure a pleasant texture and ease of eating.
- Tip 4: Use a whisk or electric mixer to combine the butter and sugar for the orange topping to achieve a smooth, well-integrated spread.
This recipe for crepes with cinnamon oranges offers a delightful fusion of flavors and textures that will elevate any meal. The buttery, tender crepes paired with the sweet and fragrant cinnamon oranges make for a memorable dish that everyone will love. With these tips, you’ll be able to create this elegant and delicious dessert with ease and confidence.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 520kcal | 21% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 3.14g | 8% |
| Sugar 36g | 36% |
| Fat | |
| Fat 27g | 31% |
| Saturated 14g | 46% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 310ug | 34% |
| Choline 110mg | 20% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 0.80mg | 5% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.71ug | 30% |
| Vitamin C 40mg | 44% |
| Vitamin E 0.45mg | 3% |
| Vitamin K 2.40ug | 2% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 0.95mg | 9% |
| Magnesium, Mg 30mg | 8% |
| Phosphorus, P 180mg | 15% |
| Potassium, K 340mg | 10% |
| Selenium, Se 16ug | 29% |
| Sodium, Na 63mg | 4% |
| Zinc, Zn 1.08mg | 10% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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