Crêpes à L'Orange

(Pancakes with Orange Sauce)

These crêpes may be made several hours in advance and left at room temperature until ready to reheat with the sauce.

1 cup milk (250 ml)
1 teaspoon grated orange peel (5 ml)
2 eggs, well-beaten
1 cup pastry flour (250 ml)
1/4 cup fine sugar (60 ml)
1/2 teaspoon salt (2 ml)

Ingredients for orange sauce
4 tablespoons butter (60 ml)
1/2 cup icing sugar (125 ml)
4 tablespoons grated orange peel (60 ml)
1/2 cup orange juice (125 ml)
2 tablespoons cognac (30 ml)

Sift together flour, sugar and salt. Add milk, orange peel, and beaten eggs. Beat until batter becomes very light.

To make crêpes, heat a seasoned frying pan over medium-high heat until hot. Coat the pan lightly with butter, lift the pan from the heat, and pour in just enough batter to cover the bottom of the pan, tilting and rotating the pan to coat the surface. When the bottom is lightly browned, turn pancake by lifting a corner with a knife, then taking and turning the pancake with your fingers. Brown other side. When the crêpe is cooked, place it on a warm plate and keep warm until the rest of the crêpes are cooked.

To serve, roll crêpes and place them in the orange sauce. Heat over low heat, sprinkling crêpes with the heated orange sauce, until hot.

Orange Sauce:
Cream butter. Gradually add icing sugar. Mix well, add orange peel and orange juice. Bring sauce to a boil before pouring over rolled crêpes. Add cognac to taste.

Adapted from a recipe found in L'Encyclopédie de la Cuisine Canadienne (1963) by Mme. Jehane Benoit.