Mixing the batter and letting it chill overnight makes the crepes extra tender and gives them a bright orange flavor. This batch yields twelve pieces that stay fresh in the fridge for up to a week, so you can enjoy a warm breakfast any day.
Active time: 20 minutes | Total time: 40 minutes plus overnight chilling
Overnight Orange Crepes
Ingredients
- 1 ¾ cups (425 g) unsweetened almond milk
- 1 cup (120 g) whole‑wheat flour
- 3 large eggs
- 1 tablespoon safflower oil
- 1 teaspoon vanilla extract
- ¼ teaspoon turmeric
- ¼ teaspoon salt
- 3 medium oranges
- ¼ cup (80 g) pure maple syrup
- Cooking spray
Steps
- Combine almond milk, flour, eggs, oil, vanilla, turmeric, and salt in a blender. Blend until smooth. Grate the zest of one orange and stir it into the batter. Cover the bowl and refrigerate overnight.
- Peel the remaining oranges, removing the white pith. Separate the segments from the membranes. Squeeze any leftover juice from the membranes into a small saucepan. Add maple syrup and bring to a gentle boil. Cook for about two minutes, then stir in the orange segments. Remove from heat and let cool.
- Preheat your oven to 200 °F (93 °C). Lightly spray a non‑stick 8‑ or 9‑inch skillet with cooking spray and heat over medium‑high. Give the chilled batter a quick whisk. Pour roughly ⅓ cup of batter into the skillet, swirling to cover the bottom. Cook for about one minute until the underside is golden, then flip and cook the other side for another 30 seconds. Repeat with the rest of the batter, adjusting the heat to avoid burning.
- Store any extra crepes in a sealed bag in the refrigerator for up to five days. Keep the orange compote in an airtight container for a week.
- To serve, place two crepes on a plate, fold them into quarters, and spoon a couple of tablespoons of the orange compote over the top. Reheat chilled crepes in the microwave for 15 seconds or warm them quickly in a skillet for about 30 seconds.
Serves: 6 (2 crepes with 2 Tbsp compote per person)
Nutrition per serving: 205 kcal, 6 g fat, 1 g saturated fat, 3 g monounsaturated fat, 1 g polyunsaturated fat, 103 mg cholesterol, 173 mg sodium, 33 g carbohydrates, 4 g fiber, 14 g sugars, 7 g protein.
Vitamins & minerals: Vitamin D 6 %, Calcium 20 %, Iron 8 %, Potassium 253 mg, Vitamin A 9 %, Vitamin C 69 %.