Blood Orange Crêpes with Crème Fraîche Filling

Blood orange crêpes with crème fraîche filling.

At their best, crêpes are delicate and light as air with lacy edges and decadent fillings. These sweet crêpes get their irresistible, ultra-light texture from the addition of sparkling water. Filled with sweetened crème fraîche and topped with tart blood orange segments and maple syrup, they make for an excellent breakfast to brighten your morning.

Allowing the batter to rest overnight will produce that melt-in-your-mouth crêpe texture that you crave. As the batter rests, the gluten in it relaxes and the flour can fully absorb the liquid.

Blood Orange Crêpes with Crème Fraîche Filling

Yields | 12 8-inch crêpes |

Crème Fraîche Filling

  • 1 cup crème fraîche
  • 1 tsp granulated sugar
  • ¼ tsp vanilla extract

Blood Orange Crêpes

  • 1½ cups all-purpose flour
  • ¼ tsp kosher salt
  • 1 Tbsp granulated sugar
  • 3 large eggs
  • 2 Tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • ¾ cup sparkling water, plus more for thinning batter if needed
  • neutral cooking oil
  • crème fraîche filling (recipe follows)
  • 2 blood oranges, supremed or cut into segments
  • pure maple syrup

| Preparation – Crème Fraîche Filling | In a bowl, whisk together crème fraîche, sugar and vanilla. Cover and refrigerate until ready to use.

| Preparation – Blood Orange Crêpes | In large bowl, combine flour, salt and sugar. In a separate bowl, whisk together eggs, butter, vanilla, milk and sparkling water. Pour egg mixture into flour mixture and whisk until smooth (tiny lumps in the batter are OK – they’ll dissolve as the batter rests.) Cover and let rest in the refrigerator for at least 1 hour, preferably overnight.

Heat an 8-inch crêpe pan over medium heat. Add a small amount of oil to coat the bottom of the pan and then wipe it off, leaving a thin residue to prevent crêpes from sticking. Remove crêpe batter from refrigerator and whisk until smooth. If needed, add 1 to 2 more tablespoons of sparkling water until batter’s consistency is slightly thinner than heavy cream.

Pour ¼ cup of batter into hot pan and immediately tilt pan to swirl the batter into an even layer across the bottom. Let crêpe cook undisturbed, 30 seconds to 1 minute, or until the bottom is golden brown. Flip and cook for another 30 seconds. Transfer crêpe to a plate, cover with a square of parchment paper and repeat process with remaining batter, stacking each new crêpe on top of the last with parchment paper in between.

| To Serve | Spread 1 tablespoon of crème fraîche filling on each crêpe and fold into quarters. Top with blood orange segments, a drizzle of crème fraîche filling and maple syrup.

Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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