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Light and Zesty Morning Crepes

Start your day with a delicious French twist. These Light and Zesty Morning Crepes are thin, delicate, and subtly flavored with vanilla and orange zest. Perfect for serving with fresh fruits, maple syrup, or your favorite homemade jams.
5
25 min
TOTAL TIME
362
CALORIES
$0.51
PER SERVING
Light and Zesty Morning Crepes
Ingredients
CREPES
4 SERVINGS
Unsalted Butter
2 tbsp unsalted butter
melted
Eggs
2 whole eggs
Orange
1 whole orange
zested
Milk
1 1/2 cups milk
Salt
1 pinch salt
Sugar
2 tbsp sugar
Unbleached All Purpose Flour
1 cup unbleached all purpose flour
Vanilla Extract
1/2 tsp vanilla extract
Melted Butter
2 tbsp melted butter
for cooking
Directions
CREPES
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
Blend together the flour, sugar, and salt in a bowl.
2
In a different bowl, slightly beat the eggs and add milk, vanilla extract, and orange zest.
3
Pour the egg mixture slowly into the flour mixture, stirring until you get a smooth batter.
4
Stir in the 2 tablespoons of melted butter into the batter.
5
Heat a 9-inch non-stick skillet over medium heat and brush it with a little of the additional melted butter.
6
Pour about 3 tablespoons of batter into the skillet, tilting it to spread the batter evenly.
7
When the edges of the crepe peel off easily and begin to brown, carefully flip the crepe with a spatula.
8
Cook for another 10 seconds until cooked through and remove from skillet.
9
Stack the cooked crepes on a plate, covering with a cloth to keep them warm.
10
Serve warm with your favorite toppings like fresh fruits, maple syrup or homemade jam.
Health Info
Macros
39g
CARBS
18g
FAT
10g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What can I fill my crepes with?
Why are my crepes thick and not thin?
Why do my crepes keep tearing?
Do I need to allow the crepe batter to rest before cooking?
Can I use a regular pan to make crepes?
Why are my crepes rubbery?
Should I add butter to the crepe batter?
Can I make vegan crepes?
How to flip a crepe without breaking it?
Why aren't my crepes golden brown and crisp?