For a richer flavor, use freshly squeezed orange juice. If the batter appears too thick after refrigeration, add a tablespoon or two of milk to reach the desired consistency. A well-seasoned crepe pan is essential for preventing sticking. Crepes can be made ahead of time and stored in the refrigerator, layered between sheets of parchment paper, for up to 2 days. Reheat gently in a warm oven or skillet before serving.
Orange-Anise Crepes
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME8 hrs 20 mins
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SERVING6 People
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VIEWS21
Delicate crepes infused with the bright zest of orange and the subtle warmth of anise, reminiscent of sun-drenched mornings and cherished family traditions. A delightful way to start the day or conclude a special meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol137 mg
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Fiber1 g
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Protein8 g
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Saturated Fat4 g
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Sodium91 mg
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Sugar9 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together the eggs, milk, orange juice, anise extract, and flour until smooth and free of lumps. (Approximately 5 minutes)
02
StepCover the bowl and refrigerate the batter overnight to allow the flavors to meld and the gluten to relax. (Approximately 8-12 hours)
03
StepThe next day, melt ½ tablespoon of butter in a non-stick crepe pan or heavy skillet over medium heat. Ensure the butter evenly coats the pan. (Approximately 2 minutes)
04
StepPour ¼ cup of the crepe batter into the hot pan, immediately tilting and swirling the pan to evenly distribute the batter into a thin, circular shape. (Approximately 1 minute)
05
StepCook the crepe for 2-3 minutes, or until the edges begin to lift and the surface is lightly golden. Carefully flip the crepe with a thin spatula and cook for another 1-2 minutes, until golden brown on the other side. (Approximately 4 minutes)
06
StepTransfer the cooked crepe to a plate and repeat the process with the remaining batter, adding more butter to the pan as needed. (Varies depending on batter)
07
StepTo serve, sprinkle the warm crepes with granulated sugar. They can be enjoyed immediately, folded or rolled, or accompanied by fresh fruit, whipped cream, or a drizzle of orange-infused syrup.
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Randall Mcclure
Jun 20, 2025A great recipe! Thank you for sharing it with us
Angie Simonis
Jun 16, 2025I used almond milk instead of regular milk and they turned out great.
Fred Schaefer
Jun 7, 2025For those who don't have anise on hand, it's ok not to add it and it is still yummy.
Favian Mclaughlin
May 6, 2025These crepes were a huge hit at brunch! The anise flavor is subtle but adds a unique touch.
Chet Bayer
May 3, 2025These are so much better than plain crepes! The orange and anise make them special.
Orin Weber
Apr 21, 2025I made these for my kids and they loved them! So easy and delicious.
Jessie Turcotte
Apr 11, 2025I added a splash of Grand Marnier to the batter for an extra touch of sophistication.
Mateo Zieme
Apr 11, 2025The batter needs to rest for at least 2 hours. I tried making them without resting and they were a bit rubbery.