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Prep Time:
25 min + 1 hr refrigeration

Cook Time:
7 minutes

Servings:
10 to 12 crepes

Prep Time:
25 min + 1 hr refrigeration

Cook Time:
7 minutes

Servings:
10 to 12 crepes

Crepes With Orange Sauce

INGREDIENTS

Crepes With Orange Sauce

  • Crepes
  • 3/4 C. all-purpose flour
  • 2 Tbsp. powdered sugar
  • 1/4 tsp. salt
  • 3/4 C. milk
  • 2 large eggs
  • 2 Tbsp. Crisco® Pure Vegetable Oil
  • Orange Sauce
  • 1/4 C. (50 mL) Crisco® All-Vegetable Shortening
  • 1/2 C. (125 mL) firmly packed brown sugar
  • 1/2 C. (125 mL) orange juice
  • 2 Tbsp. (30 mL) lemon juice
  • 1 Tbsp. (15 mL) grated orange peel
  • icing sugar

DIRECTIONS

  1. COMBINE flour, sugar and salt in small bowl. Add milk, eggs and oil, stirring until smooth. Cover and refrigerate 1 hour.
  2. SPRAY a 6-inch nonstick skillet lightly with no-stick cooking spray; heat skillet. Add 2 Tbsp. batter, tilting skillet to make 6-inch crepe. Cook over moderate heat 30 to 60 seconds, or until bottom is light brown. Turn crepe over. Cook 30 to 45 seconds longer or until bottom is light brown. Cool on wire rack. Lightly spray skillet, if necessary. Repeat with remaining batter, spraying as needed.
  3. In a large, preferably non-stick, skillet, combine shortening, sugar, orange juice, lemon juice and orange peel. Cook and stir over low heat until mixture boils, stirring constantly.
  4. Add crepes one at a time. Coat both sides. Gently, fold in half and in half again. Stack off to side of pan. Repeat with remaining crepes. Sift icing sugar over crepes. Serve warm.