Orange Buttered Crepes

From Deborah Palmer of A Movable Feast

Makes approximately 16 crepes. 


  • 3 large eggs
  • 2/3 cup milk
  • 1/3 cup light cream
  • ½ cup water
  • ½ tsp salt
  • 1 cup flour
  • 1 Tbsp butter, melted
  • 1 Tbsp sugar
  • 2 Tbsp liqueur


  • Zest of 1 orange
  • 3 Tbsp orange juice

OPTIONAL: orange flavoured liqueur OR whipped cream


  1. Beat eggs, then beat in the milk, cream, water and salt.
  2. When the mixture is well blended, add flour gradually, whisking it in until the batter is perfectly smooth.
  3. Stir in melted butter, sugar and liqueur.
  4. Leave the batter to rest for at least 2 hours.
  5. Heat a crepe pan over medium-high heat; melt butter and spread to coat bottom and sides Cook the crepe over medium heat for about a minute.
  6. Loosen the edge by running a knife or thin spatula under it, turn the crepe over, and cook on the other side for just a minute. The crepe should be golden, with golden brown spots here and there.
  7. Before making the next crepe, brush pan with tiny bit of butter.

*It may take two or three crepes before heat is perfectly adjusted.


  1. In medium bowl, beat the butter until fluffy.
  2. Gradually beat in sugar, then blend in orange zest.
  3. Gradually beat in orange juice, 1 Tbsp at a time.


Spoon some orange butter onto half of each crepe, using a scant teaspoon for each.
Fold crepes in quarters and arrange, slightly overlapping, on a warm, rimmed, heatproof platter.

*Crepes may be flamed by carefully heating liqueur in pan until barely warm to touch. Ignite carefully and pour flaming, over crepes. Lift crepes with 2 forks until flames die out. Serve at once on warm plates.

Posted on September 9, 2015 and filed under desserts & sweets.