This is one of the recipes that Rob Feenie and I whipped up cooking on the fly with a fridge full of mystery ingredients. I love doing this type of show – its always loads of fun and Rob was great to work with.
ingredients
Crepe Batter
Filling
directions
Slightly beat 4 eggs. Add milk, water, salt and sugar. Sift flour and add to liquid mixture. The batter should resemble thick whipping cream. Add the fifth egg if you need to make it thicker. Add butter. Let batter sit for half an hour or until it comes to room temperature and the bubbles settle.
Lightly butter a 7-inch non-stick pan and heat over low to medium heat. Pour 3 tbsp. of batter into the centre of the pan and swirl around the pan to make a thin pancake. Watch carefully and cook approximately 1 minute. When the crêpe is golden, flip it over and cook another 30 seconds. Remove to a plate for later. Repeat with the rest of the batter.
Caramelize the sugar with orange juice over high heat until light golden and syrupy, about 5 minutes. Don’t stir just swirl the pan to mix. Add orange zest. Fill crêpes with a little sour cream and roll up. Serve with drizzle of warm orange caramel.