3 large eggs
1 ½ cups (375 mL) milk, 1% m.f.
½ cup (125 mL) water
1 ½ cups (375 mL) all-purpose flour
2 Tbsp (30 mL) fresh orange juice
2 tsp (10 mL) grated orange zest
3 Tbsp (45 mL) sugar
1/4 tsp (1 mL) salt
5 Tbsp (75 mL) unsalted butter, melted, plus extra for brushing pan
Orange Citrus Sauce:
6 Tbsp (90 mL) unsalted butter
4 Tbsp (60 mL) sugar
1 ¼ cups (310 mL) fresh orange juice from 3 to 4 large oranges
1 tsp (5 mL) lemon juice
1 Tbsp (15 mL) grated orange zest
1 tsp (5 mL) grated lemon zest
2 Tbsp (30 mL) orange liquor (optional)
For the Crêpes:
Whisk eggs, milk, and water in large bowl until combined. Add flour, orange juice and zest, sugar, salt, and melted butter and whisk until smooth batter forms.
Heat medium (10-inch) nonstick skillet over medium heat and brush bottom and sides lightly with melted butter using a pastry brush. Tilt pan slightly and begin pouring in scant 1/3 cup batter. Continue to pour batter in slow, steady stream, rotating wrist and twirling pan slowly until pan bottom is covered with even layer of batter. Cook until crêpe turns spotty light golden brown on bottom, 30 seconds to 1 minute. Loosen edge with rubber spatula, slide spatula under crêpe and flip. Cook until dry on second side, about 20 seconds. Place cooked crêpe on plate and repeat cooking process with remaining batter, brushing pan lightly with butter before making each crêpe.
For the Orange Citrus Sauce:
Heat butter, 3 tablespoons sugar, 1 cup orange juice, and lemon juice in large broiler-safe skillet over high heat. Simmer briskly and whisk occasionally until mixture reduces to thick syrup, 6 to 8 minutes. (You should have just over 1/2 cup sauce.) Transfer sauce to small bowl. Stir remaining 1/4 cup orange juice, orange and lemon zest, and liqueur, if using, into sauce. Cover to keep warm.
Fold each crêpe in half, then in half again to form wedge shape. Line the crêpes on a platter or serving dish and pour the warm citrus sauce over top. Serve immediately.
Alternative serving method: Arrange 9 folded crêpes around edge of now-empty skillet, overlapping as necessary to fit. Arrange remaining 3 crêpes in center of pan. Sprinkle crêpes evenly with remaining tablespoon sugar. Place skillet in oven and broil until sugar caramelizes and crêpes turn spotty brown, about 5 minutes. (Watch crêpes constantly to prevent scorching; turn pan as necessary.) Remove pan from oven and pour half of sauce over crêpes, leaving some areas without sauce. Transfer crêpes to individual serving dishes and serve immediately, passing extra sauce separately.
Nutrients per serving:
Fat 25 g
Carbohydrate 50 g
Fibre 1 g
Protein 9 g
Sodium 147 mg