Orange Crepes With Orange Whipped Cream
Recipe tags: baking mix, easy difficulty, lunch, skillet
|Southeastern Mills® Buttermilk Pancake
|Freshly squeezed orange juice
|Heavy whipping cream
Add the package of buttermilk pancake mixture, orange zest, orange juice and sugar to a medium sized mixing bowl. Whisk together.
Add the heavy cream to a medium sized mixing bowl and using a hand mixer with the whisk attachment whisk on low speed for 2-3 minutes. Slowly add the granulated sugar and orange zest while still whisking and increase the speed of the hand mixer to medium. Whip the cream until soft peaks form. Refrigerate until ready to use.
Heat an 8” skillet on medium high. Melt ½ Tbsp of butter in the skillet and add 1/3 cup of the batter to the pan, tilting the pan so the batter spreads into a thin even layer. Cook for 1 ½ -2 minutes and carefully flip using a spatula. Cook for 1 minute more.
Remove the crepe from the pan to a plate and roll, serve with the whipped. Repeat until all the batter is cooked.