Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing—and writing about—food.
I love this breakfast dish because it uses ingredients I always have on hand and makes a special breakfast. This recipe is wonderful for Sunday brunch, or for a quiet morning during the weekend.
Read through all of these instructions before you begin. They may seem long, but you'll see that they're really easy to make. More photos are below to help you through the process.
Step 1: Make the Crepe Batter
Crepes are a wonderful breakfast dish because the ingredients are always in your kitchen. This recipe will make about 10-12 crepes. I usually serve three per person or four for those with hearty appetites. You can easily double this recipe if you're cooking for a crowd!
- 1 cup flour
- 1/2 cup warm water
- 3/4 cup of milk (low-fat is fine)
- 2 large eggs
- 3 tablespoons butter, melted
- Mix all ingredients together with a wire whisk until the consistency of heavy cream.
- Some people put the crepe batter into the fridge for about an hour to allow the tiny bubbles to go away. This means that your crepe batter will not tear as easily. However, I rarely have time for that in the mornings, so here's what I do: Whisk only until the mixture is fully incorporated, and not a second longer.
- Run your whisk through the mixture slowly to break up the tiny bubbles.
Moving on to the next step.
Step 2: Make the Filling
- 3 tablespoons butter
- 2/3 cup orange juice
- 2/3 cup sugar
- 1/2 to one cup fruit: Bananas are incredible, but so are chopped fresh apples or pears, sliced peaches, strawberries, even seedless green grapes.
- Bring the butter, sugar and orange juice to a boil on high heat, without stirring, then lower heat to medium-high. As the mixture boils, you'll notice that it begins to "roll inward"—this means it is nearing the caramelizing stage.
- Soon, you'll notice that the color begins to darken. This means it is turning into caramel sauce. It's nearly ready. Watch it carefully! The sauce will darken rapidly, so you want to remove it from the heat the moment it begins turning the color of (pale) caramel.
- How long will this take? Upwards of 15 minutes. Since heat settings differ, your best indicator is to watch the color. Remember that you're caramelizing sugar, which means it has to reach a really high temperature.
- Add in the sliced fruit, then remove from the heat. Stir carefully so the fruit has been fully incorporated into the sauce.
- Cover with a lid until you're ready to assemble your crepes.
Step 3: Make the Crepes
- Put your pan on medium heat and then brush your pan with butter, or spray with cooking spray (personally, I think the spray is a lot easier than brushing with butter) then pour in 1/3 cup of the batter.
- Swirl the batter so it completely coats the bottom of the pan and put it back onto medium heat. Once the top looks dry, then slip a spatula underneath and flip the crepe over. It's much easier than you might think.
- Look at the cooked side -- is it pale, or does it show brown circles where the batter began cooking as you poured in the batter? You want it to show the brown circles. If it's only pale, you might need to either increase your heat or leave the crepe slightly longer before you flip it over.
- The color doesn't really affect the flavor, of course, but it does make for improved texture, and it looks so delicious when they have those browned markings.
- Experiment! You'll get the hang of it by the third one. I always serve the first ones to myself and save the pretty ones for everyone else I'm cooking for.
Step 4: Assemble Them
- Onto a serving plate, lay one of your crepes.
- Spoon two tablespoons sauce and a few pieces of fruit down the middle. The sauce is rich, so doesn't take much. Fold one side of the crepe over the fruit/sauce then roll the crepe. Push it to one side, and go on to the next.
- You can serve two or three crepes per person. Garnish with chopped nuts: I usually use pecans or roasted almonds. They add a nice textural difference, which you'll appreciate when you're enjoying these.
- Another good idea: put a tablespoon of powdered sugar into a sieve and sprinkle onto the tops just before serving.
- You can serve them plain, too. They look great just as they are!
These directions may seem long, but they're easy once you do it. Enjoy!
ogunsemore olasimbo esther from akure on March 10, 2020:
thanks for the recipe
Buster Bucks (author) from Sonoma County, California on February 16, 2012:
I hope you'll give it a try! Thanks for taking the time to write.
stessily on February 16, 2012:
This recipe is exquisite. Oranges and almonds are a favourite combination for me. Your photos are helpful; the first one looks so good, I wish it were the real thing.
Thanks for sharing.
Scribe For Hire from Connecticut on December 06, 2010:
Thanks for sharing!
Your recipe sounds delicious!
Crepes are also great stuffed with spinach souffle, sherried chicken and mushrooms and lemon-flavored ricotta cheese!