Ingredients for Crepe Bombs
- 2 large eggs
- 1 cup milk
- 1 tablespoon vegetable oil (plus extra for greasing the pan)
- 1 cup all-purpose flour
- Pinch of salt
- 4 tablespoons butter
- 1/2 cup packed brown sugar
- Orange Zest
- 1/4 cup orange juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Crepe Bombs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Crepe Bombs
- **Crepes:**
- Crack 2 large eggs into a blender and pulse a few times to break them up.
- Add 1 cup milk, 1 tablespoon vegetable oil, 1 cup all-purpose flour, and a pinch of salt. Blend until completely smooth.
- Heat an 8-inch nonstick saute pan over medium-high heat.
- Lightly grease the pan with oil using a paper towel.
- Pour 1/4 cup of batter into the hot pan and swirl quickly to coat the bottom evenly.
- Cook for 2 minutes, or until the edges begin to set and the top is no longer wet.
- Gently loosen the edges with a spatula and flip the crepe.
- Cook for 1 minute on the other side.
- Repeat steps 4-8 with the remaining batter, greasing the pan lightly before each crepe.
- Stack the cooked crepes and separate them with wax paper to prevent sticking.
- **Sauce:**
- Melt 4 tablespoons of butter in a small saucepan over medium-high heat for 2 minutes.
- Add 1/2 cup packed brown sugar, 1 tablespoon orange zest, and 1/4 cup orange juice.
- Bring to a boil, stirring constantly, until the sugar is dissolved and the sauce slightly thickens.
- **To Assemble:** Fold each crepe into quarters. Arrange 2 on each plate. Spoon the warm orange sauce generously over the crepes.
- **Crepe Bomb Option:** Bunch the edges of a crepe together to create a ‘bomb’ shape. Pour the sauce inside, then enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
118g
Fat
94g
Carbs
19g
