Cinnamon Tangerine Crepes
From cinnamon007 12 years ago
- 25 minutes to make
- Serves 8
A wonderful blend of Ceylon Cinnamon and Tangerine. As the batter starts to cook in the pan, the wonderful smell of Cinnamon wafts into the air. The smooth sophistication of Ceylon Cinnamon and exotic nature of Tangerine creates something unique. Read more Orange and Cassia Cinnamon crepes are fantastic. Tangerine and Ceylon Cinnamon is fandamnastic. See less
Ingredients
- 1 cup all-purpose flour shopping list
- ½ cup milk shopping list
- 2 eggs shopping list
- ½ water shopping list
- 2 tbsp. Melted butter shopping list
- 2 tsp. tangerine juice shopping list
- 1 tsp. tangerine Zest (Grated peel) shopping list
- 2 teaspoons Ceylon cinnamon sugar shopping list
How to make it
- • Whisk all ingredients together until crepe batter is completely smooth
- • Allow it to rest for at least 20 minutes. Preferably you want to leave it overnight. The reason for this is because it allow the flour to absorb all the moisture and makes the crepes very nice and smooth
- • Melt a little butter in a crepe pan or large skillet over low-medium heat
- • Add 3 tablespoons of batter to the pan and swirl and thin the crepe batter. You want to make the crepes thin and light but not light.
- • Cook the crepe for 1 minute. The crepe should be brown on the bottom and slightly moist on the top
- • With a flat wide spatula, gently and quickly pry the crepe and flip it over
- • Cook for a minute and transfer the crepe to a warm plate with a cover
- • Roll the crepes, sprinkle some icing sugar and syrup on top and serve with freshly diced fruit
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