1. Whisk together the flour and salt in a medium bowl.
2. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
3. Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
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|Serving Size: 1 Recipe (1146g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 393 (30%)|
|Amt Per Serving||% DV|
|Total Fat 43.7g||58 %|
|Saturated Fat 25.8g||129 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 123.7mg||38 %|
|Sodium 31183.9mg||1075 %|
|Potassium 1505.4mg||40 %|
|Total Carbohydrate 180.5g||53 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 174.8g|
|Protein 46.5g||66 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1320
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