The orange crêpes with orange custard cream are a delightful, very soft and indulgent dessert, ideal for a refined after-dinner or a spring/winter snack. The true peculiarity of this recipe is the double orange aroma: the juice is used both to make the batter elastic and to intensely flavor the custard cream. This allows you to enjoy the fresh and appetizing taste of late oranges. Simple preparation for an elegant result that enchants everyone.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Stove
- Cuisine: French
- Seasonality: Spring, Autumn
Ingredients
- 3 Eggs
- 1 Egg yolks
- 200 g Flour
- 400 ml Milk
- 100 ml Orange juice
- 1 pinch Salt
- as needed Butter
- 4 Egg yolks
- 500 ml Milk
- 120 g Sugar
- 55 g Cornstarch
- 100 ml Orange juice
- as needed Orange zest
Instructions
In a large, preferably tall container, pour the whole eggs and the egg yolk, mix them and add the sifted flour to create a fairly solid batter, then add the milk and strained orange juice. Let the batter rest for at least half an hour, or preferably 1 hour, at room temperature. This relaxes the gluten, making the crêpes thin and elastic.
Meanwhile, prepare the orange custard cream. (next step)
Take the crêpe batter. Place a pan on the heat; if it’s not non-stick, use butter to grease the pan before pouring the batter. Otherwise, you’ll only need to grease it occasionally.
When the pan is hot, remove it from the heat, pour a ladle of batter, and swirl to cover the base, then return it to the heat so the liquid sets. After a short time, check that the crêpe has detached from the edges; at this point, it’s ready to be flipped and cooked for another moment on the other side. Place the ready crêpe on a plate and continue with the others until you finish the batter.
Here’s a video for the classic crêpe batter
Heat the milk to just below boiling along with the whole orange zest (only the orange part) to intensify the flavor and aroma.
In a bowl, mix the egg yolks with the sugar, stir well, then add the cornstarch, strained orange juice, and hot milk, making sure to remove the orange zest.
Bring the cream, still liquid, to the pot where you heated the milk and thicken it over medium-low heat, stirring continuously for a couple of minutes, then transfer it to a ceramic bowl to cool.To prevent a skin from forming during cooling, cover the cream with plastic wrap IN CONTACT with the surface.
Once lukewarm, you can put it in the fridge.Fill the crêpes with a layer of orange custard cream and fold them in half twice.
Garnish your dish with a few slices of orange and a dusting of powdered sugar, and the orange crêpes with orange custard cream are ready to be served.
Tips
You can consume the orange crêpes with orange custard cream within a few days.
Have fun garnishing the cold orange cream with candied orange peels or chocolate chips, or cover them with some dark chocolate drizzle and powdered sugar.
Don’t like orange custard cream and prefer classic custard cream? Here’s the recipe link –> Custard Cream
If you want fantastic crêpes to make sweet or savory, here is the recipe for the Crêpe Batter
FAQ – Orange Crêpes with Orange Custard Cream
Can I prepare the crêpe batter in advance?
Yes, the batter is great to prepare in advance. You can store it in the refrigerator, well covered, for up to 24 hours. Before cooking, stir briefly and add a tablespoon of milk if it is too thick.
How can I store cooked crêpes?
Cooked crêpes can be stored in the refrigerator for 2-3 days. Stack them one on top of the other, separated by parchment paper, and cover them airtight to prevent drying.
Can I freeze crêpes?
Yes, you can freeze crêpes individually, separating them with plastic wrap or parchment paper. They keep in the freezer for about 3 months. Thaw in the refrigerator or at room temperature before filling.
Can I replace orange juice with milk?
Technically yes, but you would lose the characteristic flavor. If you want a less intense orange flavor, you can replace half of the juice with milk.
If I don’t have butter, can I use oil to cook the crêpes?
Yes, you can use a little vegetable oil (such as seed oil) instead of butter to grease the pan.
This recipe for Orange Crêpes with Custard Cream elevates the simplicity of the crêpe to a higher level. The double use of juice and zest provides an intense citrus aroma and flavor, transforming this dessert into a refined experience, worthy of an elegant after-meal. The contrast between the softness of the crêpe and the velvety creaminess of the orange cream is simply irresistible.
Try them to savor this irresistible taste!
