About the recipe
These orange crepes are the perfect thin crepes. The orange zest brings out so much freshness and brightness to this dish and makes. This breakfast is filling, but not food-coma-inducing. These delicious crepes are filled with a quick, easy and bright cream cheese filling. This recipe could also be an amazing breakfast idea for your Mothers’ Day brunch next weekend!Jump to Recipe
Most of the ingredients for these crapes are pretty basic:
- Unbleached all-purpose flour
- Vanilla extract
However, you knew I had to add my twist to it by adding, of course, some almond extract and… ORANGE ZEST! The zest contains all the essential oils from the orange, so it brings so much flavour and freshness, elevating this dish.
Make sure to wash your orange really well before grating it. Also, make sure to only get the zest and not the white part, as it can be very bitter.
The filling is so quick and easy to make. It is made of:
- Cream cheese
- Plain Greek yogourt
- Maple syrup
- Vanilla extract
- Cinnamon & nutmeg
The key to making perfect thin crepes is to not have any lumps in your batter. To do so, I make sure I use a sift before adding the dry ingredients to the wet mixture.
Then, you want to make sure you use a hot pan, but not too hot, to avoid burning the crepes. I let the buttered pan heat up over medium heat while I make the crepe batter. I also make sure the butter is spread out evenly everywhere on the pan.
When the batter is ready, I can pour it to make the crepes. I use a ⅓ measuring cup to make them all even. That being said, I use a 9-in pan. You can adapt the amount of batter you pour to the size of your pan. One important thing is to spread it around as soon as it hits the pan, as your pan is really hot and these crepes cook very quickly. Finally, mix the batter again before pouring it in the pan.Jump to Recipe
The cream cheese filling complements the citrus flavours of these crepes so well. Plus, it’s so simple to make! You simply have to put the cream cheese, Greek yogourt, maple syrup, vanilla extract, cinnamon and nutmeg in a blender. I used my Magic Bullet to make it while my pan was heating up and the result was a creamy and smooth filling.
This filling could also be enjoyed as a dip with a fruit platter.
Try adding any of your favourite fruits such as banana, strawberries, blood oranges, figs to fill these crepes.
Other topping ideas could also include chocolate chips, peanut butter, hemp hearts or nuts.
You could also try replacing the orange zest with lemon zest for a more tangy flavour.
Orange crepes with Greek yogourt and cream cheese filling
FOR THE CREPES
- ½ cup unbleached all-purpose flour
- ½ tbsp sugar
- 1 pinch salt
- 1 large egg
- ¾ cup milk
- 1 tbsp butter melted
- ½ tsp vanilla extract
- ½ tsp almond extract
- 1 tbsp orange zest
FOR THE YOGOURT CREAM CHEESE FILLING
- ¼ cup plain Greek yogourt
- ¼ cup cream cheese at room temperature
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 pinch nutmeg
- 1 orange sliced
- ¼ cup raspberries
- powdered sugar
- maple syrup
- In a blender, put all the ingredients for the cream cheese filling and blend. Set aside.
- Heat up a large buttered or oiled 9-in pan over medium heat.
- In a small bowl, whisk the dry ingredients together.
- In a large bowl, whisk the wet ingredients together.
- Sift in the dry ingredients into the wet mixture. Whisk and mix until no lumps are present.
- Pour ⅓ cup of the crepe mixture into the pan and spread. Let cook for 1 to 2 minutes and flip to cook on the other side.
- Fill each crepe with the cream cheese filling and fold in 4. Top with raspberries, oranges and maple syrup.