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Ingredients
125 g all-purpose flour- 40 g neutral vegetable oil
20 g granulated sugar- 10 g invert sugar syrup baking invert sugar, such as Trimoline
40 g unsalted butter weight before browning
3 large eggs- ½ orange finely grated zest only; avoid the white pith
375 ml whole milk divided; plus a little only if needed to thin after resting
butter a small amount for the pan as needed
Equipment images are illustrative. Exact products may vary.
Instructions
- Put the measured butter in a small light-colored pan over medium heat. Cook, stirring and watching closely, until the milk solids turn golden brown and smell nutty. Immediately pour into a heatproof bowl, including the browned solids, and let cool until just warm.
- Combine the flour, oil, granulated sugar, invert sugar, eggs, orange zest, browned butter and about one-third of the measured milk. Whisk or briefly blend until smooth. Gradually mix in the remaining measured milk.
- Cover and rest the batter in the refrigerator for about 1 hour. Stir before cooking. If it has become too thick to swirl into a thin layer, add a little extra milk gradually.
- Heat an 8- to 10-inch nonstick skillet over medium heat. Lightly butter the surface, wiping away excess carefully. Pour in just enough batter to coat the pan thinly as you lift and tilt it.
- Cook until the surface is set, the underside is lightly golden and the edges lift. Turn carefully and cook the second side until set and lightly colored, with no wet batter remaining. Adjust the heat and amount of batter after the first crêpe.
- Stack the cooked crêpes on a plate under a clean cover while finishing the batch. Serve promptly with a filling prepared separately. Cool leftovers in shallow portions and refrigerate within 2 hours at 40°F or below; use within 3–4 days.
Notes
The recipe control represents one small batch; the number of crêpes depends on pan size and thickness.
This orange-zest version contains no added liqueur.
The filling and orange butter are separate preparations and are not included here.
Do not taste raw batter.
