Today´s recipe for the French Fridays with Dorie group is “Butter and Rum Crêpes”.
Crêpes originated in Brittany, France and were thought to have evolved because the land could not grow enough wheat to make bread. The word "crêpe" comes from the Latin “crispa”, meaning “curled”.
Crêpes are made by pouring the well-rested batter onto a frying pan or hot circular plate. The batter is spread by tilting the pan or using a spatula. The batter needs to be turned, or flipped, at least once to ensure it is cooked on both sides. You can fill crêpes with sweet or savory fillings. Popular savory fillings include cheese, ham, spinach, mushrooms, sun-dried tomatoes and asparagus.
Popular sweet fillings include chocolate spread, lemon and sugar, maple syrup, fruit, nuts and ice cream. The best-known ones are Crêpes Suzette, which are crêpes served with a sauce made from fresh orange juice, orange zest, sugar, butter and Grand Marnier that is flamed at the table before serving.
Dorie´s recipe also calls for the preparation of a sauce using honey, orange as well as lemon juice, and cold butter. As there are still the wonderfully fragrant blood oranges from Italy available, I used the juice and zest of these for the sauce and added some orange segments for the garnish. Blood oranges have a distinctive dark-red rind and flesh and their unique flavor is ideal for serving them with these sweet crêpes.
Fragrant with the spicy tartness of blood oranges and fresh lemon flavors, these buttery citrus crêpes make a beautiful dessert.
To see how much the other members of the French Fridays with Dorie group enjoyed today´s recipe, please click here.
If you happen to own Dorie Greenspan´s book “Around my French Table”, you will find the recipe for “Butter and Rum Crêpes” on pages 411-413.