Letting this easy blender crepe batter rest overnight in the fridge ensures tender crepes that are thoroughly infused with orange zest. This recipe makes 12 crepes, and they store well in the refrigerator for up to a week, so you can have crepes for breakfast all week. Fill the crepes with this light orange compote, a light spreading of chocolate-hazelnut spread or fresh berries and whipped cream.
Active time: 20 minutes Total time: 40 minutes
Overnight Orange Crepes
Ingredients
- 1 3/4 cups (414ml) unsweetened almond milk
- 1 cup (125g) whole-wheat flour (see tip)
- 3 large eggs
- 1 tablespoon safflower oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 3 medium oranges
- 1/4 cup (59ml) maple syrup
Directions
Put the almond milk, flour, eggs, safflower oil, vanilla, turmeric and salt in a blender and process until smooth. Zest 1 orange and add zest to the batter. Cover and refrigerate overnight.
Remove the peel and white pith from the oranges. Cut the orange segments away from the membranes. Squeeze all the juice from the membranes into a small saucepan. Set the orange segments aside. Add the maple syrup to the saucepan and bring to a simmer over medium heat until bubbly, 2 minutes. Stir in the orange segments and set aside.
Heat oven to 200°F (93°C). Mist an 8- or 9-inch (20cm or 23cm) nonstick pan with cooking spray and set over medium-high heat. Whisk the crepe batter to recombine. Add a scant 1/3 cup (79ml) of the batter to the pan and swirl so it covers the bottom of the pan. Cook until golden brown on the bottom, 1 minute. Loosen the edges of the crepe with a silicone spatula and flip the crepe. Cook on the second side until golden brown, about 30 seconds.
Repeat with the remaining batter, stacking the crepes on a plate with parchment paper in between so they don’t stick together. Adjust heat as needed to prevent crepes from burning. (To store leftovers, wrap the stack of crepes with plastic and store in the refrigerator for up to five days. Store the orange compote in an airtight container for up to one week.)
Put 2 crepes on a plate, fold into quarters, and top with a few tablespoons of the orange compote. To reheat from refrigerated, microwave crepes on high until hot, about 15 seconds or reheat individually in a nonstick pan until hot, 30 seconds.
Tip: Be sure to measure the flour by spooning it into the measuring cup lightly and level off excess with a butter knife for the best results or your batter may be too thick.
Serves: 6 | Serving Size: 2 crepes/2 tablespoons oranges in syrup
Nutrition (per serving): Calories: 209; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 93mg; Sodium: 185mg; Carbohydrate: 32g; Dietary Fiber: 3g; Sugar: 15g; Protein: 7g
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