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About the Dish

  • Butter


  • Farm Eggs

    Farm Eggs

  • Whole Milk

    Whole Milk

  • All Purpose Flour

    All Purpose Flour

  • Orange


  • Granulated Sugar

    Granulated Sugar

  • Powdered Sugar

    Powdered Sugar


MISE EN PLACE Zest oranges. Carefully cut away and discard rind and pith. Cut between membranes to make supremes (segments). Squeeze membrane over a bowl to capture juice.
Place a small (8-inch) sauté pan over low heat, and melt 2 pats butter. Immediately remove butter from heat.
• In a mixing bowl, whisk egg to combine white and yolk. • Whisk in milk, 1/4 cup water and 1/4 teaspoon kosher salt. • While continuing to whisk, gradually add flour until you have a smooth, thin batter. • Whisk in melted butter.
• Place a small saucepan over medium heat. Stir in remaining 6 pats butter, sugar, orange juice and orange zest. • Whisk until sugar is completely dissolved and sauce is simmering, 2-3 minutes.
• Return sauté pan to medium heat. When hot, add a little less than 1/4 cup batter, and swirl gently to coat the bottom of the pan. • Cook 1 minute, and use a small spatula to carefully lift the edge all the way around. Flip carefully, and cook on second side 30 seconds more. • Transfer to a plate or baking sheet. Repeat with remaining batter (you should have enough to make 6 crêpes).
• Reduce heat to low. Add sauce to crêpe pan. • Return crêpes one at a time. Turn to coat, then fold in quarters, and move to the side of the pan. Repeat with each crêpe. • Add supremes to the sauce, and stir gently to coat.
• Transfer to a plate, and cover with remaining sauce. • Dust with powdered sugar, and enjoy! Tip: The organza bag makes a great duster: Fill a double layer with powdered sugar, tie into a satchel and gently tap/bounce over the pudding to dust.