French Crêpes with Vanilla Bean Ice Cream and Orange Jelly

Name: French Crêpes with Vanilla Bean Ice Cream and Orange Jelly
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 200 grams flour; 1 pinch salt; 30 grams caster sugar; 3 large eggs; 50 grams butter; 250 milliliters milk; butter; 500 milliliters vanilla bean ice cream; 4 tablespoons Bitton orange jelly

User Reviews

4.9

144 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 servings
Course
Dessert
Cuisine
French

French Crêpes with Vanilla Bean Ice Cream and Orange Jelly

Iris Warren

Report

The caramelised orange jelly turns simple crêpes into a decadent brunch or an elegant dessert dish.

Share:

I Made This!

108 people made this

Print

29 people printed this

Save this

86 people saved this

Ingredients

Servings

200 grams flour plain
1 pinch salt
30 grams caster sugar
3 large eggs free-range
50 grams butter melted, with solids removed
250 milliliters milk
butter for frying
500 milliliters vanilla bean ice cream high quality
4 tablespoons Bitton orange jelly or maple syrup, or honey

Add to Shopping List

Instructions

Sift the flour, salt and sugar into a mixing bowl.
Make a well n the centre of the mixture, add the eggs.
Using a whisk, gradually bring the dry mixture into the eggs, followed by the milk, then the melted butter.
Whisk gently until the mixture is smooth, being careful not to over-mix.
Place a large non-stick frying pan over a medium heat, add ½ teaspoon butter.
Add a spoonful of the crêpe mixture to the middle of the pan, swirl to cover the base of the pan. When the edges of the crêpes turn brown, gently turn them over with a spatula (unless you feel confident you can flip them by tossing the pan up and down).
Cook until golden.
Turn out onto a warmed plate, fold in half, then quarters, stack and serve with a generous scoop of vanilla bean ice cream and a tablespoon of Orange Jelly or maple syrup or honey drizzled over the top.