This is my grandma's recipe. She used to cook this for her grandchildren in the morning when we would stay over night. They're yummy!!

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat together the eggs, milk, orange juice, anise, and flour until smooth. Refrigerate overnight.

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  • To cook the crepes, melt a little butter in a heavy skillet over medium heat; brush the butter evenly over the pan. Pour in 1/4 cup of the batter, tilt the pan to distribute the batter evenly. Cook until the batter begins to firm up and bubble, when lightly browned, flip over, and continue cooking until browned on the other side, about 4 minutes total. Repeat with remaining batter. To serve, sprinkle crepes with sugar.

Nutrition Facts

213 calories; protein 7.9g; carbohydrates 25.5g; fat 8.2g; cholesterol 137.4mg; sodium 91.4mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
02/09/2008
Love these! I will make these again when family comes to visit. They are great served the orange crepe sauce recipe from this site! Read More
(12)

Most helpful critical review

Rating: 3 stars
01/26/2010
I used only 1 tsp. of anise extract and found it was the perfect amount. While the taste was amazing I had a lot of trouble working with the batter - it tore even as I spread it. I may try adding these flavors to the basic crepe batter recipe to see if I can duplicate this recipe without the tearing. Read More
(5)
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/08/2008
Love these! I will make these again when family comes to visit. They are great served the orange crepe sauce recipe from this site! Read More
(12)
Rating: 5 stars
03/18/2007
This is an excellent breakfast or brunch fun but easy food. I do not chill mine and cook them in oil verses the butter. Serve with powder sugar and or whipped cream. Great and impressive. Read More
(10)
Rating: 4 stars
10/28/2007
This was my first attempt at crepes and I thought that they were just okay. A tablespoon of anise extract seemed like too much. I couldn't taste the orange flavor at all and my husband said that they tasted "mediciny " but maybe anise just isn't our thing. In the end I sprinkled them with powdered sugar and then squeezed some lemon over that and that seemed to sufficiently cover up the mediciny taste. Read More
(8)
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Rating: 5 stars
05/24/2007
These were tasty! Read More
(6)
Rating: 3 stars
01/26/2010
I used only 1 tsp. of anise extract and found it was the perfect amount. While the taste was amazing I had a lot of trouble working with the batter - it tore even as I spread it. I may try adding these flavors to the basic crepe batter recipe to see if I can duplicate this recipe without the tearing. Read More
(5)
Rating: 1 stars
10/26/2010
I did not care for this. Read More
(3)
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Rating: 2 stars
01/02/2021
I was intrigued with the anise extract which I love plus oranges. This recipe doesn’t work at all. It is too loose (watery) for crepe batter and just ran into an extremely thin layer that could not be flipped. Despite very heavy butter in the pan, it still stuck to the pan. So I had scraped up cooked dough. There isn’t a lot of flavor to the crepes. I’ve always used Julia Child’s crepe recipe successfully. It calls for 3 egg yolks and 1-½ cups flour for 1 cup milk plus 5 Tbsp melted butter in the crepe mix plus lightly brushing the pan with butter. Big differences! I pin the future, I will just add some anise extract and Cointreau to Julia’s recipe. No, I do NOT recommend this recipe. Read More