Eggless French "Crêpes" with Fresh Orange Sauce

If you love pancakes and looking for an option without eggs? Look no more: These French "Crêpes" with Fresh Orange Sauce are delicious!

Prep Time 5

Bake / Cook Time 15

LET IT REST 30

Total Time 50

Equipment

Ingredients

CRÊPES

▢ 1 1/2 Tbsp (20 g) butter (Melted)
▢ 1 1/4 cups (305 g) milk (Lukewarm)
▢ 1 cups (125 g) all-purpose flour
▢ 2 Tbsp (25 g) sugar
▢ 1/16 tsp (0.38 g) sea salt

FRESH ORANGE SAUCE

▢ 2 orange zest
▢ 3/4 cup (185 g) orange juice (Fresh OJ)
▢ 4 Tbsp (55 g) butter (Melted)
▢ 1/3 cup (65 g) sugar

Instructions

CRÊPES PREPARATION

Place butter in a small sauce pan and heat on low until melted. Set aside.
Place milk in a medium sauce pan and heat on low until lukewarm. Set aside.
In a mixing bowl, whisk together the all-purpose flour and sugar and salt. Make a well and add the warm milk, a splash at a time while continuing mixing. Finally, add the cooled melted butter. Mix until it is all incorporated.

REST (NOT NECESSARY)

Cover your batter with a plastic wrap and leave it at room temperature for about 30 minutes.

COOK!

Heat your Pancake pan on Medium 5 minutes prior starting making your "Crêpes" and slightly oil the surface with a kitchen towel.
Pour one large scoop of batter in your pan, spreading it over with your spatula.
Once one side is cooked, flip it over. Cook it for a few seconds more. Fold the crêpes in 4 and set in a bowl while preparing the sauce.

FRESH ORANGE SAUCE

In the medium sauce pan, heat on medium the butter, orange zest, orange juice and sugar together. Continue to whisk until it starts boiling. Once it starts boiling, bring it to a simmer for 5-6 minutes until the syrup has thicken. Then, drop the sliced oranges in. Let it simmer for an additional minute. When ready, remove from heat.
Pour your hot Fresh Orange Sauce on top of your crêpes. Once the crêpes have soaked in and are hot, serve on a plate with powdered sugar and sliced oranges. Enjoy & Bon Appétit!

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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com