Orange Crepe

Orange Crepe with peach/orange jelly and blueberry

Ingredients:

• 2 cups all purpose flour

• 1/2 tsp salt

• 4 tbsp vegetable oil

• 2 cups milk

• 1/2 cup water

• 3 eggs, beaten

• 1 tsp orange extract

• 1 tbsp grated orange zest

• butter for cooking

For Serving:

Maple Syrup, Honey, Nutella, Jelly/Jam, Powdered Sugar, Chocolate Chips, Whipped Cream, Fruit of your choice - berries, oranges, bananas.

1. Whisk milk, oil, water, beaten eggs and orange extract together.

2. Combine flour, salt and grated orange zest.

3. Slowly blend in wet ingredients to flour mixture. Whisk until smooth.

4. Heat an 8" pan on medium heat.

5. Pour 3-4 tbsp of batter into center of pan. Swirl to spread through pan in a thin, even layer.

6. Cook 2 minutes, turn crepe and cook 1-2 minute on other side.

7. Serve with your favorite filling and topping. Or eat by itself.

Yields 20-24 crepes.

Notes & Tips:

• These crepes can be made smaller or larger; I find it easier to handle using an 8" pan.

• I always make a big batch to have a second time. You could halve the recipe if you wish.

• To keep crepes warm while cooking, heat oven to 175 °F , place crepes in an oven safe platter in oven.

• My children love these because of how they can mix and match different fillings for each crepe they consume.

• For plain crepes, leave out the zest and instead of orange extract, use vanilla extract.