My family loves these crepes served for dessert, but they would also make a spectacular breakfast treat. The subtle infusion of flavor from the orange zest really makes them special.
- 1 egg
- 3/4 cups milk
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon oil
- 1 teaspoon grated orange zest
- pinch salt
Combine all ingredients in a batter bowl or large measuring cup with a spout for pouring. Whisk well, until all ingredients are very well combined. Heat a 6″ frying pan to medium-high heat. Lightly spray (only necessary before the first crepe) the pan with cooking oil and pour in enough batter to make a 6″ crepe (about 3 tablespoons of batter). Tilt pan all around to spread out batter really thin. Once crepe is browned, (about 15-20 seconds) flip over and lightly brown other side (about 10 seconds). Remove crepe from pan and set on a piece of parchment paper. Continue cooking crepes and stacking on top of each other until all the batter is used up. (You should have about 8 crepes). Don’t worry if the crepes tear or don’t look perfect. Once they’re assembled and folded up, no-one will ever notice.
Assemble crepes by spreading desired amount of Honey Mascarpone and sprinkling strawberries onto each crepe. Fold into fourths, dust with powdered sugar (if desired) and enjoy!
Looking for home and kitchen essentials? Find my picks here.
Stay-at-home mom, Serena Thompson, dreamed of creating a fun and happy little event to sell her vintage and handmade goods. In 2002, she and some friends held the first event in her neighbor’s barn. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today the event fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces filled with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best vintage & handmade fair in the country. Serena describes it as the happiest on earth.