Orange Crepes with Whipped Cream and Berries
Chef:
Tropicana
Prep:
15 mins
Crepe batter is accented with orange juice and dressed up with whipped cream and berries for a scrumptious brunch treat.
- 75 mL Tropicana Pure Premium® Orange Juice
- 2 eggs
- 250 mL milk
- 125g purpose flour
- 1 tbsp granulated sugar
- Pinch salt
- 60 mL melted butter, divided
Topping:
- 500 mL fresh or frozen mixed berries (such as raspberries, strawberries and blueberries)
- 2 tbsp granulated sugar
- 60 mL Tropicana® Pure Premium Orange Juice
- 1 tbsp cornstarch
- 125 mL 35% whipping cream
- 1 tbsp icing sugar (approx.)
In blender, blend orange juice, eggs and milk. Add flour, sugar, salt and 2 tbsp (30 mL) melted butter; blend until combined. Refrigerate for 1 hour.
Heat 10‑inch (25 cm) skillet over medium heat; brush with some of the remaining butter. Pour 60 mL batter into pan, swirling pan to coat. Cook for about 1 minute or until edges are golden; turn and cook for 30 seconds. Repeat with remaining batter, adding more butter as needed.
Topping:
Combine berries and sugar in heavy‑bottom saucepan set over medium‑high heat. Whisk orange juice with cornstarch until smooth; stir into berry mixture. Bring to boil, stirring often. Simmer for 3 to 5 minutes or until sugar dissolves completely and mixture has thickened.
Whip cream with icing sugar to stiff peaks. Dollop onto crepes; fold crepes into quarters. Top with berry mixture and dust with icing sugar (if using)..
Tip:
To keep crepes from sticking to each other, layer strips of parchment or waxed paper in between them.
Preparation Time
15 minutes
Main ingredients
Flour, Fruit
Recipe Type
Dessert, Breakfast
Level of Difficulty
Easy
