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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crepes. | 2. Using a blender put all dry ingredients in first. | 3. Turn on a slow speed and add eggs, and then slowly add milk, orange juice, vanilla, and orange zest. | 4. Turn up the speed and mix well until smooth and no lumps. | 5. Put a teaspoon of oil in a hot 8” or 9” pan (use medium setting). Let the oil and pan heat. | 6. Holding the pan above the burner, pour ¼ cup of batter into center of pan as you rotate the pan to evenly spread the batter all around. | 7. Cook for about 30 seconds until the bottom is browned in a speckled pattern. | 8. Flip over and brown the other side. | 9. Roll up in the pan and put on a plate. | 10. Repeat with the rest of the batter. | 11. Sauce. | 12. Mix ½ cup orange juice and 1 tsp of cornstarch in a bowl. Stir. | 13. Add to pan and heat until thickened, stirring occasionally. | 14. Pour over top of crepes. | 15. Optional: Include other fruits and/or whipped cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
sugar	1/2	tablespoon		27.531	6.8862	0.0	0.0
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
egg	2			143.0	0.72	12.56	9.51
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
orange zest	1	teaspoon	grated	-	-	-	-
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.