Orange-Caramel Crepes

Ingredients

• 10  caramel candies 
• 4 large eggs 
• 1 cup flour all-purpose
• 0.8 cup heavy cream 
• 1 cup milk 
• 3 tablespoons orange juice fresh
• 1 inch orange peel fresh with a vegetable peeler)
• 1 tablespoon sugar 
• 4 Tbsp butter unsalted for frying
• 6 servings whipped cream 
• 3 tablespoons water 

Equipment

• frying pan
• sauce pan
• blender
• kitchen towels

Directions

1. Combine eggs, milk, flour and sugar in a blender and blend at medium speed until smooth.
2. Combine cream, caramels, orange peel, water and orange juice in a small saucepan; place over medium-low heat and cook, stirring occasionally, until smooth. Keep warm.
3. Heat a nonstick 9-inch skillet over medium-high heat.
4. Add 1/2 Tbsp. butter; coat pan. Tilt pan and add 1/4 cup batter; swirl to spread batter in a thin, even layer. Cook until golden on bottom (about 2 minutes); flip and cook about 1 minute more. Turn crepe out onto a clean kitchen towel and fold in half twice. Repeat with remaining batter; add butter as needed.
5. Place 2 crepes on each of 6 dessert plates. Spoon warm caramel sauce on top.
6. Serve with ice cream if desired.