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Prep
Difficulty
Medium
Time
Estimate
45 mins
Make the crepes.
In between flipping crepes, reduce the orange juice into a sauce.
Whip the cream and yogurt. Fold together.
There is something slightly intimidating about making crepes, but the batter is simple and the rest is just a bit of technique. I always plan to make a few ‘mistake’ crepes to enjoy as a snack (chef’s treat!) to make sure I have added enough salt or butter to the batter. If they are sticking to the pan, try a non-stick pan or add more butter before you pour in the batter. The recipe serves only two or just one hungry dude, so use this as a starting ratio to double, triple or increase as needed.
Orange juice is reduced down to a syrupy sauce perfect for pancakes, waffles and french toast, but also drizzled across savory meats and fish dishes. The butter mellows out the tang and an optional dab of honey will make the sauce even sweeter. Add more to taste. If using for a savory dish add a pinch of salt to taste.
Half yogurt, half whipped cream makes for a slightly decadent yogurt or a more mellow whipped cream just depending on how you look at it. Greek yogurt makes this a bit thicker, but a runnier yogurt could work, simply anticipate a looser texture.
