French "Crêpes" | Orange Blossom & Rum
Indulge in the light, airy goodness of French crêpes infused with a delightful hint of orange blossom and a splash of rum. Perfect for a spontaneous gathering or a cozy brunch at home!
Equipment
Ingredients
- 1.41 oz (40 g) butter (Melted)
- 1.76 oz (50 g) granulated sugar
- 1 lemon zest (From 1 Lemon)
- 8.81 oz (250 g) all-purpose flour
- 4 eggs (Large | At Room Temperature)
- 14.11 oz (400 g) milk (Lukewarm)
- 3.53 oz (100 g) spring water (At Room Temperature)
- 1 Tbsp (15 g) Rum
- 1 Tbsp (15 g) orange blossom
Instructions
CRÊPES PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.1.41 oz butter
- In a mixing bowl, whisk in the all-purpose flour together with the lemon zest and sugar. Make a well, add the eggs, lukewarm milk, spring water, rum, orange blossom water, and cooled butter. Start mixing from the center going outwards taking a little bit of flour at a time. NOTE: This is the secret to get a batter with no lumps!1.76 oz granulated sugar, 8.81 oz all-purpose flour, 4 eggs, 14.11 oz milk, 3.53 oz spring water, 1 Tbsp Rum, 1 Tbsp orange blossom, 1 lemon zest
COOK!
- Heat your Pancake pan on a medium heat 5 minutes prior starting making your "Crêpes".When ready, lightly oil the surface with a paper towel and pour one large scoop of batter in your pan, spreading it over while moving your pan into a gentle circle.
- Once one side is cooked, flip it over. Cook it for a few seconds more. Then, serve to enjoy with a drizzle of honey or with your favorite topping. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
French "Crêpes" | Orange Blossom & Rum
Amount Per Serving
Calories 160
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 66mg22%
Sodium 56mg2%
Potassium 94mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 6g7%
Protein 5g10%
Vitamin A 217IU4%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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