Orange Butter Crepes With Rum – a delicious recipe with milk, egg yolks, sugar, flour, rum, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
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1
Finely grate orange peel to taste. Try it first with approx 1 tablespoon.
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2
Melt the butter so it is liquid.
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3
Combine grated orange peel and all ingredient (except the fresh fruit and ice-cream!) into a blender and blend until smooth.
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4
Place in refrigerator. This is to allow bubbles to dissipate, but if you're in a hurry you can leave out this step and results are still good.
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5
Lightly oil or butter your pan. I don't have a special pan for this so I use a wok!
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6
On medium heat pour in some batter and swirl until you get a thin circular crepe.
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7
When golden brown on the edges (they will lift up slightly), quickly roll the crepes and arrange on a dish.
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8
Arrange 2 crepes on a large plate, dust with chocolate/cocoa powder, and arrange seasonal fruit and ice-cream on the plate.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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