Do you guys need a delicious breakfast/brunch option? Check out this recipe for Florida Orange Crepes.
I love to do crepes for Thanksgiving breakfast. These fruit filled crepes are delicious and light – the perfect breakfast so you’ll have plenty of room for all those Thanksgiving goodies later in the day.
Crepes are so good and they really are quite easy to make. The hardest part is getting the technique down. All you have to remember is to swirl the pan to let the batter set up, then just it’s just a few minutes to a golden crepe. I usually get the crepes going while I cut up the fruit. This is definitely a light and better-for-you breakfast that your whole family will love.
What’s great is that you can whip this recipe up at a great price thanks to the big coupon for FREE eggs when you buy 100% Florida Orange Juice.
I know you guys can use those eggs with Thanksgiving just a week away. I have plans for deviled eggs, dressing, baked mac & cheese and a couple of pies…plus the crepes that I will make for breakfast. I’ll likely go through a dozen eggs in one day! The protein in eggs provides steady and sustained energy that starts your day off right. I’ll need the energy for all that cooking!
These crepes have a great taste as they are made with 100% Florida Orange Juice. While Florida Orange Juice is the perfect breakfast beverage, it’s also perfect in so many different recipes. Besides being delicious, it’s also a better-for-you option. Orange juice is fat-free and only 110 calories per 8-ounce glass.
Grab your coupon and save some of your OJ and a few eggs to whip up this recipe. Once you try these, I think you’ll add them to your recipe rotation and do crepes quite often!
- [u]Crepes[/u]
- 4 eggs
- 3/4 cup Florida orange juice
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 7 generous tablespoons flour
- [u]Fruit Filling[/u]
- 1 cup fresh Florida oranges
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh quartered strawberries
- 1 cup fresh blackberries
- Powdered sugar, optional
- In a blender container, place eggs, orange juice, sugar and salt.
- Cover and pulse 15 seconds until combined.
- While blender is on, add flour one tablespoon at a time until blended well.
- Refrigerate for 30 minutes.
- Melt 1/2 tablespoon butter in a 10-inch nonstick sauté pan.
- Pour 3 tablespoons of batter into the pan and swirl around to coat the bottom of the pan evenly.
- Cook until edges are nice and brown and middle is firm to the touch.
- Loosen edges and flip crepe and cool for approximately 15 seconds.
- Slide out of pan onto plate, cover with foil while continuing to make crepes with remaining batter.
- In a medium bowl, combine fruit with 1 tablespoon of sugar. Using a fork, crush the berries slightly to allow the juices to come out.
- Place 2 crepes on a plate and ladle 1/4 cup of the fruit mixture on one side of each crepe and roll crepe over the fruit.
- Garnish with powdered sugar, if desired. Serve immediately.
This post is brought to you by the Florida Department of Citrus & The American Egg Board
