Prep 3 mins
Cook 10 mins
Came from cosmopolitan.com
- 1⁄2 cup all-purpose flour
- 1 pinch salt
- 1 large egg
- 2⁄3 cup milk
- 2 teaspoons peanut oil
- 1 1⁄4 cups orange juice
- 2 tablespoons honey
- 1 tablespoon butter
- 3 tablespoons whiskey
- 1 1⁄4 cups fresh raspberries
- confectioners' sugar, for dusting
- plain yogurt or cream, to serve
- Sift the flour and salt into a large bowl. Make a well in the center and crack the egg into the well. Gradually beat in the milk to form a smooth batter.
- Heat a medium-size nonstick skillet. Add a little oil and wipe out with a paper towel. Pour enough batter into the pan to coat the bottom, then cook for about 1 minute. Flip the crepe, and cook for 1 minute more. Transfer to a plate and make three more crepes. Set aside.
- Pour the orange juice into the skillet and add the honey and butter. Bring to a boil, reduce the heat, and simmer for 5 minutes to concentrate the flavors and thicken the sauce slightly. Stir in the whiskey. Fold each crepe in half, then in half again to make a triangle; slide each into the simmering sauce. Heat for 30 seconds.
- Transfer the crepes and sauce to serving plates and sprinkle with raspberries. Dust lightly with confectioners' sugar and top with plain yogurt or cream.
Would have given 3.5 stars if I could. It just wasn't sweet enough for our liking and took a long time to make. Used blackberries instead of raspberries because they were super cheap at the store this week.