Hot Whiskey Crepes With Raspberries
photo by piranhabriana
- Ready In:
- 13mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 118.29 ml all-purpose flour
- 0.25 ml salt
- 1 large egg
- 157.80 ml milk
- 9.85 ml peanut oil
- 295.73 ml orange juice
- 29.58 ml honey
- 14.79 ml butter
- 44.37 ml whiskey
- 295.73 ml fresh raspberries
- confectioners' sugar, for dusting
- plain yogurt or cream, to serve
directions
- Sift the flour and salt into a large bowl. Make a well in the center and crack the egg into the well. Gradually beat in the milk to form a smooth batter.
- Heat a medium-size nonstick skillet. Add a little oil and wipe out with a paper towel. Pour enough batter into the pan to coat the bottom, then cook for about 1 minute. Flip the crepe, and cook for 1 minute more. Transfer to a plate and make three more crepes. Set aside.
- Pour the orange juice into the skillet and add the honey and butter. Bring to a boil, reduce the heat, and simmer for 5 minutes to concentrate the flavors and thicken the sauce slightly. Stir in the whiskey. Fold each crepe in half, then in half again to make a triangle; slide each into the simmering sauce. Heat for 30 seconds.
- Transfer the crepes and sauce to serving plates and sprinkle with raspberries. Dust lightly with confectioners' sugar and top with plain yogurt or cream.
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