French "Crêpes" with Blood Orange

These Sweet French "Crêpes" with Blood Orange are delicious to enjoy this season. I like to add a little Grand Marnier in mine. How about you?

Prep Time 5

Bake / Cook Time 15

PROOF 30

Total Time 50

Equipment

Ingredients

CRÊPES

▢ 21 oz (600 g) milk (Lukewarm)
▢ 3 1/2 Tbsp (50 g) butter (Melted)
▢ 1 blood orange (Zest + Juice)
▢ 2 cups (250 g) all-purpose flour
▢ 1/4 cup (50 g) sugar
▢ 1/16 tsp (0.38 g) sea salt
▢ 3 eggs
▢ 2 Tbsp (30 g) Grand Marnier (Original Recipe uses Cointreau)

BLOOD ORANGE BUTTER

▢ 2 Tbsp (28 g) butter (Softened | At Room Temperature)
▢ 2 Tbsp (25 g) sugar
▢ 2 tsp (10 g) Grand Marnier (Original Recipe uses Cointreau)
▢ 1 blood orange (Zest only)

Instructions

CRÊPES PREPARATION

Place the milk together with the butter, blood orange zest and juice in a medium sauce pan and heat on low until lukewarm. Set aside.
In a mixing bowl, whisk together the all-purpose flour, sugar and sea salt. Make a well ; add the eggs one at a time. Gently start mixing inwards going outwards with your mini whisk. Add the warm milk/butter/orange mixture, a splash at a time while continuing mixing. Finally, add the Grand Marnier. Mix until it is all incorporated.

REST (NOT NECESSARY)

Let your batter rest covered with a plastic wrap at room temperature for about 30 minutes.

BLOOD ORANGE BUTTER

In a small bowl beat the softened butter, the sugar, Grand Marnier and blood orange zest together. Set aside.

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. Then, serve with the blood orange butter on top. 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