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Recipe details
Orange Crêpes with Caramelized Onion
Thin French crêpes folded and coated in a buttery orange and orange-liqueur sauce, with a small amount of caramelized onion providing a savory accent.
≈ 219 kcal/100 g · ≈ 809 kcal/serving
45 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg1 pcs
yellow onion, very thinly sliced35 g
all-purpose flour30 g
whole milk60 ml
orange160 g
granulated sugar25 g
unsalted butter25 g
orange liqueur15 ml
fine salt1 g
Cookware and utensils
10-inch nonstick skillet
mixing bowl
whisk
spatula
zester
Directions
01
Whisk the egg, milk, flour, 5 g sugar, and salt in a bowl until smooth.
Products
large egg — 1 pcs; whole milk — 60 ml; all-purpose flour — 30 g; granulated sugar — 25 g; fine salt — 1 g
Action
Whisk
Time
3 min
Temperature
room temperature
02
Melt 5 g butter in the skillet over medium-low heat.
Products
unsalted butter — 25 g
Action
Melt
Time
1 min
Temperature
medium-low heat
03
Cook the onion with 5 g sugar until soft and golden.
Products
yellow onion, very thinly sliced — 35 g; granulated sugar — 25 g
Action
Caramelize
Time
10 min
Temperature
medium-low heat
04
Pour half the batter into the skillet and tilt the skillet to spread it.
Products
large egg — 1 pcs; whole milk — 60 ml; all-purpose flour — 30 g
Action
Pour
Time
1 min
Temperature
medium heat
05
Cook the crêpe until its edge releases
Products
No products at this step
Action
Flip
Time
1 min
Temperature
medium heat
06
flip it with the spatula
Products
No products at this step
Action
Flip
Time
1 min
Temperature
medium heat
07
Cook the remaining batter as a second crêpe.
Products
large egg — 1 pcs; whole milk — 60 ml; all-purpose flour — 30 g
Action
Cook
Time
3 min
Temperature
medium heat
08
Melt the remaining butter in the skillet.
Products
unsalted butter — 25 g
Action
Melt
Time
1 min
Temperature
medium heat
09
Add the orange juice, remaining sugar, zest, and onion
Products
orange — 160 g; granulated sugar — 25 g; yellow onion, very thinly sliced — 35 g
Action
Simmer
Time
2 min
Temperature
low heat
10
simmer the sauce
Products
orange — 160 g; granulated sugar — 25 g; yellow onion, very thinly sliced — 35 g
Action
Simmer
Time
2 min
Temperature
low heat
11
Fold the crêpes into quarters and coat them in the sauce.
Products
No products at this step
Action
Fold
Time
2 min
Temperature
low heat
12
Add the orange liqueur and heat the dessert until steaming hot
Products
orange liqueur — 15 ml
Action
Heat
Time
1 min
Temperature
at least 74°C / 165°F
13
do not ignite it
Products
orange liqueur — 15 ml
Action
Heat
Time
1 min
Temperature
at least 74°C / 165°F
14
Arrange the crêpes and orange segments on a plate.
Products
orange — 160 g
Action
Arrange
Time
1 min
Temperature
serving temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
