My family loves these crepes served for dessert, but they would also make a spectacular breakfast treat. The subtle infusion of flavor from the orange zest really makes them special.
- 1 egg
- 3/4 cups milk
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon oil
- 1 teaspoon grated orange zest
- pinch salt
|Combine all ingredients in a batter bowl or large measuring cup with a spout for pouring. Whisk well, until all ingredients are very well combined. Heat a 6" frying pan to medium-high heat. Lightly spray (only necessary before the first crepe) the pan with cooking oil and pour in enough batter to make a 6" crepe (about 3 tablespoons of batter). Tilt pan all around to spread out batter really thin. Once crepe is browned, (about 15-20 seconds) flip over and lightly brown other side (about 10 seconds). Remove crepe from pan and set on a piece of parchment paper. Continue cooking crepes and stacking on top of each other until all the batter is used up. (You should have about 8 crepes). Don't worry if the crepes tear or don't look perfect. Once they're assembled and folded up, no-one will ever notice.
8 ounces mascarpone*
1 teaspoon vanilla extract
2 tablespoons honey
Add all ingredients to a small bowl and whisk together until smooth and creamy. *Mascarpone is a soft Italian cheese, somewhat similar to cream cheese, and is available in most grocery stores (commonly in the dairy, cheese, or deli sections) and specialty Italian markets.
1 pound of fresh strawberries, rinsed and sliced
Assemble crepes by spreading desired amount of Honey Mascarpone and sprinkling strawberries onto each crepe. Fold into fourths, dust with powdered sugar (if desired) and enjoy!