Orange Rosemary Crepes with Pomegranate Syrup

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  • Total Time: 0 hrs 40 mins
  • Hands-on Time: 0 hrs 5 mins
  • Makes: 2 servings

This lightly sweet homemade crepes recipe takes advantage of the French classic's adaptability, marrying flavors of fragrant rosemary, zippy orange and tart pomegranate.

Ingredients

  • 1 1/2 teaspoons

    Simply Organic Pure Vanilla Extract (2 oz. bottle)
  • 1 pinch

  • 2 teaspoons

    SO Rosemary leaf organic
  • 3/4 cup plus 2 tablespoons 2% or whole milk

  • 1 egg

  • 1/2 cup plus 2 tablespoons all-purpose flour

  • 1 1/2 teaspoons butter, melted (slightly cooled, plus more for cooking)

  • 2 teaspoons Frontier Organic Cane Sugar

  • 2 teaspoons orange zest

  • Pomegranate arils (to top)

  • 1/2 cup honey

  • 1/3 cup organic 100% pure pomegranate juice

Directions

    For the crepes

    1. Place the milk, flour, egg, butter, sugar, vanilla and salt in a blender. Pulse for 10 to 15 seconds until combined. Scrape the sides if needed. Place in the fridge for at least at least 2 hours or overnight.

    2. Remove crepe batter from refrigerator 30 minutes before cooking to come to room temperature. Stir in the rosemary and orange zest.

    3. Meanwhile, preheat your oven to 200 degrees and place one or two baking sheets in the oven to keep crepes warm. Heat a 10 to 12-inch cast iron pan or nonstick skillet over medium high heat and grease well with butter.

    4. Once hot, pour a scant 1/4 cup of the batter in the center of the pan. Tilt the pan in a circular motion to spread the batter as thinly as possible around the pan. Let cook for about one minute until the edges start to brown and lift away from the pan.

    5. Carefully flip and cook for another 30 seconds. Place each crepe in a single layer in the oven to keep warm.

    6. Stir the batter gently after each crepe is made. Butter the pan again and continue to cook each crepe one at a time until the batter is gone.

    7. Remove crepes from the oven, fold into quarter or roll, top with pomegranate arils and pomegranate syrup. Serve hot.

    For the syrup

    1. While the batter chills, add pomegranate juice and honey to a saucepan. Stir over medium heat and bring to a boil.

    2. Once boiling, reduce heat to simmer for 10 to 15 minutes. You want a thin, syrup-like consistency. Stir frequently while it simmers.

    3. Pour into a bowl and refrigerate until chilled. It will thicken as it cools. Bring to room temperature before using if desired.

    Note To grind the rosemary, place about 1 tablespoon in a clean coffee grinder, spice grinder, or mortar and pestle. Grind partially, until you’re left with small pieces of rosemary but not a fine powder.

    Yields 2 servings, (8) 5-6 inch crepes

    If your pan is hot enough the crepes should have golden brown coloring and cook quickly as described. It may take a try or two to get your heat dialed in.

     

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