Crêpes with orange segments, pears or apples

Crêpes with orange segments, pears or apples

Modern Italian Food
Earl Carter

Another delightful combination of flour and eggs – with milk also playing a major role. When crêpes are well made, they are delicious. What I really like in this recipe is the citrus butter that melts into a delicious syrup.

Oranges are one of the most beautiful and versatile ingredients in most major cuisines of the world. I am lucky to live in the orange capital of Australia, and my walks through the countryside on crisp winter mornings inevitably end up with a feed of either oranges, grapefruit or mandarins.

Nothing is more juicy and fragrant than a piece of fruit picked straight from its tree!

Citrus butter


Quantity Ingredient
50g unsalted butter, at room temperature
50g caster sugar
1/2 orange, juiced and zest grated
dash grand marnier, (optional)


Quantity Ingredient
4 blood oranges
1 tablespoon butter
1 tablespoon caster sugar


Quantity Ingredient
1 egg
65g plain flour
pinch salt
120ml milk
1 tablespoon softened butter
1/2 orange, zested
1 teaspoon grand marnier
2 teaspoons caster sugar
butter, for frying


  1. To make the citrus butter, beat all the ingredients together. It is important that the butter be at room temperature: if it is too hard it will not cream with the other ingredients; too soft and it risks separating when you add the orange juice. Keep at room temperature while you prepare the crêpes.
  2. To make the crêpes, place the egg, flour and salt in a bowl and whisk lightly. Slowly add the milk and butter. Whisk in the zest, liqueur and sugar. Heat a heavy-based non-stick crêpe pan over a medium heat. Brush with a little butter and ladle on enough batter just to coat the bottom of the pan thinly. There is no secret here with making crêpes, just good, old-fashioned practice.
  3. For the fruit, peel the oranges and use a sharp knife to remove the membrane and carefully slice out each segment between the membranes. If you are using apples or pears, peel and thinly slice.
  4. Heat the butter and sugar in a heavy-based frying pan and toss the fruit for a few minutes until lightly caramelised.
  5. To serve, spread a little citrus butter over the crêpes and top with the warm fruit.
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