Crêpes With Cranberry Orange Sauce - cooking recipe

Ingredients

3/4 cup gluten-free all-purpose flour
3 None large eggs
2 tbsp vegetable oil
3/4 cup milk
-1 None Cranberry Orange Sauce
1/4 cup granulated sugar
1 None cinnamon stick
1/3 cup orange juice
2 oz frozen cranberries
None None powdered sugar, for dusting

Preparation

Sift flour into a medium bowl. Add eggs and oil then gradually whisk in milk until smooth. Transfer to a large measuring cup, cover and let stand for 1 hour.
Oil a heavy-bottomed crepe pan or small frying pan and place over low heat. Add 1/4 cup batter and tilt pan to coat base. Cook crepe until lightly browned, loosening around edge with a spatula. Flip crepe over and brown the other side. Remove crepe from pan and cover to keep warm. Repeat to make 8 crepes total.
Meanwhile, to make the cranberry orange sauce, combine sugar, cinnamon and orange juice in a small saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Boil, without stirring, for 2 mins. Add cranberries and simmer for 2 mins. Remove from heat and let stand for 5 mins. Discard cinnamon.
Fold crepes in 1/2 then in 1/2 again. Place on serving plates. Pour hot sauce over crepes and dust with powdered sugar before serving.