Crepes with Buttery Orange Walnut Sauce
- Crepes with Buttery Orange Walnut Sauce
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- Submitted By: Sally Sibthorpe
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Warm walnut crepes with a buttery orange and walnut sauce, garnished with creme fraiche and orange zest. It's a great brunch dish!
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- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
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- Ingredients
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Crepes
1 cup milk1 cup flour
3 large eggs
1/2 cup finely chopped walnuts
2 tablespoons sugar
2 tablespoons melted butter
1/4 teaspoon salt
Sauce
6 tablespoons butter1/2 cup walnut pieces
1/4 cup sugar
1 cup freshly squeezed orange juice
2 teaspoons orange zest
4 tablespoons lemon juice
1 teaspoon lemon zest
4 heaping tablespoons crème fraiche
Additional orange zest for garnish
- Directions
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Crepes: Combine milk, flour, eggs, walnuts, sugar, melted butter, and salt in a blender. Process until smooth, occasionally scraping down sides of blender. Cover and refrigerate for at least 20 minutes.
Heat a small non-stick skillet over medium-high heat. Brush skillet lightly with additional melted butter or spray with non-stick cooking spray. Pour in a scant 1/4 cup of crepe batter into the skillet, tilting it quickly to coat the bottom. Cook until top of crepe appears dry and bottom is golden, about 30 seconds. Turn the crepe over and cook until brown spots appear on bottom, about 20 seconds. Slide crepe out onto a plate. Repeat with remaining batter. Stack crepes on plate with parchment paper in between them, and keep warm while making the sauce.
Sauce: In a small skillet, melt butter over medium low heat. Add walnuts, and toast for 3 minutes. Stir in sugar, juices, and zests. Simmer for one minute more.
Place two crepes on each serving plate, and brush lightly with the sauce. Fold each crepe into quarters, and spoon equal amounts of the remaining sauce over each. Plae one heaping tablespoon of creme fraiche on each plate, and garnish with orange zest.
Makes 4 servings of two crepes each.
