French Crêpes w/ Vanilla Bean Ice Cream and Orange Jelly
The origin of Bitton Orange Jelly is a beautiful mistake. The original recipe was for marmalade. However, it was one that didn’t turn out the way it was supposed to.
It did end up as an orange jelly with the luscious undertones of toffee. The caramelized orange jelly turns simple crêpes into a decadent brunch or an elegant dessert dish.
Enjoy this delicious French crêpes recipe with a fresh vanilla bean ice cream and orange jelly.
French Crêpes with Vanilla Bean Ice Cream and Orange Jelly
The caramelised orange jelly turns simple crêpes into a decadent brunch or an elegant dessert dish.
- 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
- 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.
Tried this recipe?Let us know how it was!