SKINNIER CREPES A L'ORANGE, Lower-Sugar,Lower-fat

An old favourite with a healthier twist...

   


There is nothing like Crepes Suzette served in a top hotel - the ritual folding of pancakes, the sizzle of sugar and butter in a copper pan, the scent of alcohol, the flames - all done at table. 


Such delights are probably considered grandparent food now, and the rich buttery sauce has been consigned to the list of not-very-healthy indulgences.  

This recipe for home cooks, developed by 67goingon50, is not exactly healthy but is less unhealthy all round.  The crepes are lower in fat than usual and the addition of wholemeal flour adds heart-friendly fibre.  Levels of sugar and butter have been reduced and finely diced crystallised stem ginger adds an intriguing bite.  Fresh oranges - one of your five-day - are unashamedly good for you.  

All in all, 67's Skinny Crepes A L'orange are a satisfying inexpensive treat.

Cost: £2
Feeds: 3-4

1.  Crepes: 

For best results, refrigerate crepe batter 2 hours

Ingred:
    3 large eggs
    2/3 cup/160 ml milk
    2/3 cup/160 ml water
    2 tbsp sunflower oil
    min 1/4-max 1/2 tsp salt
    80 gm/3 oz white flour
    30 gm/1 oz wholemeal flour
   
    butter or oil for pancake pan

Method:

1. Cut strips of greaseproof paper for separating cooked crepes
2. Use stick/bowl blender to whizz eggs, milk, water, fat & salt
3. Add flour; stir; whizz 1 min. Scrape the bottom and sides to check all flour is incorporated 
4. Refrigerate 1-2 hours
5. Heat a heavy-bottomed 7 inch fry pan until moderately hot; brush lightly with fat 
6. Stir crepe mix with a whisk 
7. Remove pan from heat; pour in a scant 1/4 cup batter and tilt pan to distribute 
8. Return pan to heat and cook about 2 mins or until bottom is golden and edges are starting to curl 
9. Flip; cook 30 seconds
10. Stack on a plate with strips of greaseproof paper in between crepes 
11. Repeat until all the batter is used up 
12. Use immediately or cool one hour, cover and refrigerate

2. Sauce

Ingred:

    minimum 12 cooked crepes

    (a total of 4 good-sized oranges) 
    zest of one orange
    juice of two good-sized oranges 
    min 1 tsp-max 3 tsp icing sugar
    2-3 tbsp Grand Marnier, brandy or white grape juice

     2 tsp cornflour
     1 tbsp lemon juice
  
     2 oranges, peeled & pith removed (photo below)
     4-5 pieces crystallised stem ginger (photo below) in fine dice (opt) 

Method:

Crepe triangles
with
frilly bottom

1. Slice peeled oranges 1/4 inch/1 cm thick, collecting juices;  set aside
2. Strain orange juice through a sieve into a saucepan 
3. Add icing sugar to taste (depending on the sweetness of the oranges), then alcohol; mix well
4. Heat on med-high until tiny bubbles form around the edge
5. Mix cornflour and lemon juice until it forms a thin white paste; whisk into the juice mix; reduce heat to low; stir occasionally until the mix begins to thicken  (the sauce can be cooled & refrigerated at this stage)
6. When ready to serve, allow crepes & sauce to come to room temperature
7. Pre-heat oven to 250F/120C 
8. Fold each crepe in half and in half again to form a a triangle with frilly bottom; arrange slightly overlapping on a platter, or individual plates; cover with foil 
9. Heat crepes in oven for 5-7 mins or until warm
10. Gently warm sauce 
11. Arrange orange slices on top of crepes; pour sauce over; sprinkle with crystallised ginger bits
12. Serve with strawberry or mint leaf garnish (opt)

Tips: 

• replace crystallised ginger with drained stem ginger in syrup 
• the crepes can be made by an older child with some cooking experience.

Cleanly peeling an
orange with a knife

Crystallised Ginger

Please leave a Comment in the box below:

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

B Lee/Bright Sun Enterprises accept no liability for the consequences of any action taken on the basis of the information provided