Search thousands of recipes reviewed by home cooks like you.

Orange-Anise Crepes

Orange-Anise Crepes

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    8 h 20 m
karen

karen

This is my grandma's recipe. She used to cook this for her grandchildren in the morning when we would stay over night. They're yummy!!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Beat together the eggs, milk, orange juice, anise, and flour until smooth. Refrigerate overnight.
  2. To cook the crepes, melt a little butter in a heavy skillet over medium heat; brush the butter evenly over the pan. Pour in 1/4 cup of the batter, tilt the pan to distribute the batter evenly. Cook until the batter begins to firm up and bubble, when lightly browned, flip over, and continue cooking until browned on the other side, about 4 minutes total. Repeat with remaining batter. To serve, sprinkle crepes with sugar.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

GodivaGirl
11

GodivaGirl

2/8/2008

Love these! I will make these again when family comes to visit. They are great served the orange crepe sauce recipe from this site!

Shelly
9

Shelly

3/18/2007

This is an excellent breakfast or brunch fun but easy food. I do not chill mine and cook them in oil verses the butter. Serve with powder sugar and or whipped cream. Great and impressive.

Janna
8

Janna

10/27/2007

This was my first attempt at crepes and I thought that they were just okay. A tablespoon of anise extract seemed like too much. I couldn't taste the orange flavor at all and my husband said that they tasted "mediciny," but maybe anise just isn't our thing. In the end, I sprinkled them with powdered sugar and then squeezed some lemon over that and that seemed to sufficiently cover up the mediciny taste.

Similar recipes