Calories 295, Carbs 26 grams, Fat 17 grams, Protein 6 grams
For the Crêpes:
- 3/4 cup (6 ounces) white whole wheat flour
- 3 large eggs
- 1/8 teaspoon salt
- 1/2 cup (4 ounces) clarified butter or ghee, melted
- 2 cups (16 fluid ounces) non-fat milk
- 1 tablespoon vanilla extract
For the sauce:
- 3 large oranges, juiced + zest from 2 of the oranges (before juicing)
- 1/4 cup agave or honey
- 1 tablespoon clarified butter or ghee
- 1/3 cup Grand Marnier, Cointreau or triple sec liqueur
- Make the crêpe batter by whisking together the flour, eggs, salt, butter, milk and vanilla in a medium bowl or in a blender until it is smooth. Cover and refrigerate for at least 30 minutes before using.
- To cook the crêpes, place a crêpe pan or medium sized non-stick pan over medium heat. Use a ladle or ¼ measuring cup to measure the batter into the hot pan. Swirl the pan counterclockwise to spread out the crepe batter and cook until the top becomes opaque and the bottom is just browning (you can use a spatula to peek). Flip and cook for an additional 30 seconds. Transfer to a sheet tray lined with parchment paper. Making crêpes is a lot like making pancakes: the first one is practice, so whatever happens, don’t worry! It will be great. Repeat until all the crêpes are cooked.
- For the sauce: Supreme the oranges by using a chef knife to slice off the top and bottom of the orange.
- Stand the orange upright on the cutting board and, starting at the top of the orange, guide the knife down to the base, curving the knife with the shape of the fruit. Continue all the way around the orange until all of the rind and pith (white part) is removed.
- Switch to a paring knife or serrated utility knife to slice along the inside of the membranes. Lift out the supremed orange wedges and place them in a bowl.
- In the same pan used to cook the crêpes combine the freshly squeezed orange juice, zest and agave. Place over high heat and bring to boil; reduce heat to medium-low and simmer until syrupy.
- Remove the pan from the heat and pour in the Grand Marnier. Carefully flambé or allow the sauce to reduce again. Once the flame has died off or the sauce is reduced, fold the crêpes into quarters and place in the sauce. Turn the heat to low to warm the crepes up. Once warm, remove to a serving plate.
- Serve hot and enjoy.