ORANGE BLOSSOM WATER CREPES

ORANGE BLOSSOM WATER CREPES 

Makes 10-12 crepes

Hello! A few days ago in France we celebrated the Chandeleur, the purification of the Virgin Mary and the presentation of baby Jesus. The holiday takes place on the 2nd of February, 40 days after Christmas Day. And to celebrate we eat a lot of crepes! So here is my recipe, I use orange blossom water and fresh orange which are in season at this time of the year. 

My top tip for delicate and tender crepes is to allow the batter to set in the fridge for at least an hour or ideally, overnight. The flour in the batter needs some time to absorb the liquids, and you will find it is game changer. I hope you give it a try, and enjoy yourself. Happy cooking! 

Ingredients:

  • 250g flour

  • ½ tsp salt

  • 1 tbsp sugar

  • 4 eggs

  • 40g olive oil

  • 500 ml milk (I use oat milk)

  • 1 tbsp orange blossom water (I use Nielsen Massey)

  • Zest of 1 orange 

Method:

In a bowl, mix together the flour, salt and sugar.

Dig a well in the middle and break in the eggs. 

Mix some of the flour in with a wooden spoon, until the batter has the consistency of a thick paste (not all the flour will be incorporated). 

Whisk in the olive oil, milk, orange zest and orange blossom water, until smooth.

Cover and keep in the fridge for at least 1 hour, ideally, overnight. 

Heat a nonstick pan over medium heat. Add a drizzle of oil (olive oil or coconut oil) and add about 4 tablespoons of batter and swirl the pan to cover the bottom. Cook for 2-3 minutes on each side. Repeat until your run out of batter. 

Serve with a squeeze of orange juice and a drizzle of honey, or topping of choice.

Camille AubertComment