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Orange Crepes with Whipped Cream and Berries

Crepe batter is accented with orange juice and dressed up with whipped cream and berries for a scrumptious brunch treat.

Ingredients
  • 1/3 cup (75 mL) Tropicana Pure Premium® Orange Juice
  • 2 eggs
  • 1 cup (250 mL) milk
  • 1 cup (250 mL) all‑purpose flour
  • 1 tbsp (15 mL) granulated sugar
  • Pinch salt
  • 1/4 cup (60 mL) melted butter, divided
  • Topping:
  • 2 cups (500 mL) fresh or frozen mixed berries (such as raspberries, strawberries and blueberries)
  • 2 tbsp (30 mL) granulated sugar
  • 1/4 cup (60 mL) Tropicana® Pure Premium Orange Juice
  • 1 tbsp (15 mL) cornstarch
  • 1/2 cup (125 mL) 35% whipping cream
  • 1 tbsp (15 mL) icing sugar (approx.)
How to make it

  1. In blender, blend orange juice, eggs and milk. Add flour, sugar, salt and 2 tbsp (30 mL) melted butter; blend until combined. Refrigerate for 1 hour.
  2. Heat 10‑inch (25 cm) skillet over medium heat; brush with some of the remaining butter. Pour 1/4 cup (60 mL) batter into pan, swirling pan to coat. Cook for about 1 minute or until edges are golden; turn and cook for 30 seconds. Repeat with remaining batter, adding more butter as needed.
  3. Topping: Combine berries and sugar in heavy‑bottom saucepan set over medium‑high heat. Whisk orange juice with cornstarch until smooth; stir into berry mixture. Bring to boil, stirring often. Simmer for 3 to 5 minutes or until sugar dissolves completely and mixture has thickened.
  4. Whip cream with icing sugar to stiff peaks. Dollop onto crepes; fold crepes into quarters. Top with berry mixture and dust with icing sugar (if using)..
  5. Tip: To keep crepes from sticking to each other, layer strips of parchment or waxed paper in between them.

Nutrition
Serving Size: 280 g
Amount per serving% Daily Value
Calories 480
Calories from Fat230
Total Fat 25 g38 %
Saturated Fat15 g75 %
Trans Fat0.5 g
Cholesterol 170 mg57 %
Sodium 200 mg8 %
Total Carbohydrate 54 g18 %
Dietary Fiber3 g12 %
Sugars 23 g
Protein 9 g
Vitamin A 20 %
Vitamin C 20 %
Calcium 10 %
Iron 10 %