Source: Florida Department of Citrus

Orange Crepes with Fruit Filling
Crepes always dress up a dish — and they are far easier to make than you might think. The blender makes whipping up the batter incredibly fast.
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes


3/4 cup orange juice
2 tablespoons sugar
1/8 teaspoon salt
4 large eggs
7 generous tablespoons flour
1/2 tablespoon unsalted butter
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh quartered strawberries
1 cup fresh blackberries
Confectioners' sugar, optional

Put the juice, 1 tablespoon of the sugar, and salt in the canister of a blender. Add the eggs, cover, and pulse for about 15 seconds or until blended. With the motor running, add the flour, a tablespoon at a time, and mix until the batter is smooth. Do not overmix. Cover and refrigerate for at least 30 minutes and up to 2 hours.

Melt the butter in a 10-inch nonstick sauté pan. Pour 3 tablespoons of the mixed batter into the pan and swirl to coat the bottom evenly. Cook until the edges are nicely browned and the center is firm to the touch. Loosen the edges, flip the crepe and cook for approximately 15 seconds longer. Slide the crepe out of the pan onto a plate and cover with foil while continuing to make crepes with the remaining batter.

In a medium bowl, combine the fruit with the remaining tablespoon of sugar. Using a fork, crush the berries slightly to release some juices. Put 2 crepes on each of 4 serving plates. Ladle 1/4 cup of the fruit mixture on one side of each crepe and roll the crepe over the fruit. Garnish with powdered sugar, if desired. Serve immediately.