Crepes with oranges and raspberries

Crepes Suzette, Kids Friendly Recipe

As you all know, in our family everybody loves crepes. Nutella rules but I wanted to made lovely Crepes Suzette, this time without using the Grand Marnier and cognac. It is kids friendly version or for anybody else who doesn’t want to use alcohol in the recipe.

For Crepes:

2 large eggs
1 cup all-purpose flour
1/2 cup cold non-fat milk
1/8 teaspoon salt
1/2 teaspoon sugar
1/3 cup cold water

For Orange Spread:

2 tablespoons sweet cream butter, softened
1/4 cup light brown sugar
1 tablespoon finely grated orange zest
2 tablespoons fresh orange juice
1 teaspoon vanilla sugar
orange marmalade, optional
1 cup fresh raspberries

In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth, the batter will be thick. Whisk in the water.
Heat a crepe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over medium heat until the edges of the crepe curl up and start to brown. Flip the crepe and cook until a few brown spots appear on the bottom. Repeat with the remaining batter to make approximately 10 crepes. Set aside.
In a mini food processor, blend butter with sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
Preheat the broiler.
Butter a large rimmed baking pan and sprinkle lightly with sugar.
Place 1 teaspoon of the orange butter in the center of each crepe. If you like you can add tea spoon of orange marmalade too. Fold the crepes in half and in half again to form triangles. Sprinkle with vanilla sugar and broil until they begin to caramelize, about 1-2 minutes.
For finish dust the crepes with powdered sugar and fresh raspberries.
This is perfect weekend breakfast treat.
Serve warm with glass of cold milk and enjoy!