Letting this easy blender crepe batter rest overnight in the fridge will ensure tender crepes thoroughly infused with orange zest. This recipe makes 12 crepes and they keep well in the fridge for up to a week, so you can have crepes for breakfast all week. Fill crepes with this bright orange compote, a light spread of chocolate-hazelnut spread or fresh berries and whipped cream.
Active time: 20 minutes | Total time: 40 minutes + cooling overnight
Orange crepes overnight
Ingredients
- 1 3/4 cups (427 g) unsweetened almond milk
- 1 cup (120 g) whole wheat flour
- 3 large eggs
- 1 tablespoon thistle oil
- 1 tsp vanilla extract
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 3 medium oranges
- 1/4 cup (79 g) maple syrup
- Cooking spray
Directions
Place almond milk, flour, eggs, thistle oil, vanilla extract, turmeric and salt in a blender and process until smooth. Peel 1 orange and add the peel to the dough. Cover and refrigerate overnight.
Remove the peel and the white pith from the oranges. Cut the orange segments away from the membranes and set them aside. Squeeze any remaining juice from the membranes into a small saucepan. Add maple syrup and simmer over medium heat. Cook until bubbling, about 2 minutes. Stir in the orange segments and set aside.
Preheat oven to 200°F (93°C). Coat an 8- or 9-inch (20 cm or 23 cm) nonstick pan lightly with cooking spray and heat over medium-high heat. Whisk the crepe batter to combine again. Pour a small 1/3 cup of batter into the pan and swirl to coat the bottom evenly. Cook until golden brown on the bottom, about 1 minute. Loosen the edges with a silicone spatula and flip. Fry on the other side until lightly golden, about 30 seconds.
Repeat with remaining dough, adjusting heat as needed to prevent burning. To store leftovers, wrap crepes tightly and refrigerate for up to 5 days. Store the orange compote in an airtight container for up to 1 week.
To serve, place 2 crepes on a plate, fold them into quarters and pour a few tablespoons of orange compote over the top. To reheat chilled crepes, microwave on high for about 15 seconds or heat individually in a nonstick pan for about 30 seconds.
Serves: 6 | Serving size: 2 crepes/2 tbsp oranges in syrup
Nutrition (per serving): Calories: 205; Total fat: 6g; Saturated fat: 1g; Monounsaturated fat: 3g; Polyunsaturated fat: 1g; Cholesterol: 103mg; Sodium: 173mg; Carbohydrate: 33g; Dietary fiber: 4g; Sugar: 14g; Protein: 7g
Nutritional bonus: Vitamin D: 6%; Calcium: 20%; Iron: 8%; Potassium: 253mg; Vitamin A: 9%; Vitamin C: 69%
Originally published February 12, 2021; Updated June 2026