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“An elegant dessert of lovely, paper thin crepes in a delicious orange sauce. For the adventurous chef, use orange flavored liqueur and flambe it for a dramatic tableside presentation. Otherwise, orange extract can be substituted. For easier conversion, I added the measurements in metric.”
16 Crepes

Ingredients Nutrition

  • 1 14-1 12 cups whole milk (310 - 375 ml)
  • 3 eggs
  • 4 teaspoons melted butter, plus (60ml)
  • 12 cup butter (125 ml)
  • 12 cup flour (125ml)
  • 12 teaspoon salt (2ml)
  • 13 cup sugar (75ml)
  • 1 teaspoon freshly grated orange rind
  • 1 orange, juice of
  • 14 cup orange-flavored liqueur (optional) or 14 cup orange extract
  • orange slice (to garnish)


  1. For the batter: In a blender, combine milk, eggs and melted butter; cover and mix.
  2. Reduce to low speed and gradually add flour and salt; blend for one minute.
  3. Strain the batter through a sieve, cover and refrigerate for one hour.
  4. Spray a nonstick skillet with cooking spray, heat over medium heat.
  5. Pour a 1/4 cup (60ml) of batter into the pan. Lift and swirl pan to evenly cover entire surface; cook for one minute.
  6. Lift edge with a spatula to loosen and turn; cook 30 seconds more, repeat with remaining batter.
  7. To prepare sauce: Melt remaining 1/2 cup (125ml) butter in a large nonstick skillet over medium heat, add sugar, orange peel and juice, simmer @ 2 minutes.
  8. Place crepes, one at the time, into sauce and turn to coat.
  9. Fold each crepe into quarters and place along the edge of the pan.
  10. Repeat with remaining crepes until the pan is filled with folded crepes.
  11. Add liqueur or extract.
  12. Carefully ignite pan with a match or lighter to flambe (optional).
  13. As soon as flame subsides, serve immediately. Garnish with orange slices.

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