This quick elegant dessert hits so many flavor points. It’s hot, tart, citrusy, creamy, and slightly sweet. Delicious!
½ cup all-purpose flour
pinch of fine salt
1 large egg
⅔ cup milk
2 teaspoons peanut oil (or other high-temp oil)
1 ¼ cups freshly squeezed orange juice
2 tablespoons honey (or agave nectar)
1 tablespoon butter
3 tablespoons whiskey
1 ¼ cups fresh raspberries
confectioner’s sugar for dusting
Sift the flour and salt into a large bowl. Make a well in the center and crack the egg into the well. Gradually add the milk and whisk into a smooth batter.
Heat a 9″ non-stick pan over medium heat. Add a little peanut oil to the pan and carefully wipe most of it out with a paper towel (repeat this step before adding each addition of batter if necessary). Pour approximately 2 ounces of batter (¼ cup) to the pan and swirl to coat as evenly as possible. Cook for about 1 minute – the batter will begin to show signs of cooking. Go ahead, loosen the sides and take a peek! If the underside is browning slightly, it’s time to turn. So far my method for this is to loosen the edges, grab the crêpe (and the side of the hot pan), cuss, wrangle the crêpe with the spatula and eventually get it to the other side. Cook for about a minute more, looking for golden brown patches. Rustic yet elegant, no? Oui. Place each cooked crêpe on a plate and set aside. There should be 4 unless you’ve dropped one or stuck it to the ceiling with a mighty flip attempt.
Pour orange juice, honey and butter to the pan. Simmer for about 5 minutes or until slightly thickened, letting the flavors amalgamate. Remove from heat and add the whiskey. Place the pan back on the heat and reduce the temperature to low.
Fold each crêpe in half and then in half again making a triangle. Place each wedge in the pan with the point meeting in the center (so they all fit and show off your geometric prowess). Let them simmer in the sauce about 1 minute and then carefully turn them.
Plate the crêpes using a spatula. Pour some juices over the top and add raspberries, sugar and creme fraiche.
(modified from Ryland Peters & Small)