Sweet Clementine & Bitter Orange Crêpes – Delicious golden, lacy pancakes served with warm sweet clementines in a bitter orange marmalade sauce with Grand Marnier as a boozy option! These pancakes are fabulous for breakfast or brunch, but would also make a lovely dinner party dessert too.
A Fruity Breakfast
Dinner Party Dessert Recipe
My recipe today for Sweet Clementine & Bitter Orange Crêpes comes just after Valentine’s Day I know, but there doesn’t have to be a “designated” romantic day to make these delicious seasonal pancakes. I say seasonal, as I always think of January and February being the best time of the year for citrus fruits; from bitter Seville oranges and ruby-red grapefruits to sweet oranges and juicy lemons, it’s the best time of year to enjoy everything citrus. Today’s recipe is the second recipe that I’ve created as part of my ongoing collaboration with Bonne Maman……last week saw me make a Baked Rhubarb & Strawberry Clafoutis Pancake recipe, which was delectable. But today I am sharing a recipe for the more traditional thin pancakes, or crêpes as they call them in France.
Using Bonne Maman’s Bitter Orange Fine Shred Marmalade, I added sweet clementine segments and a splash of Garnd Marnier to the sauce which was then used to fill freshly cooked golden, lacy pancakes. Now I must admit that in all of the 18 years I lived in France, I didn’t often see marmalade on the supermarket shelves, so I never think of France as being a “marmalade country”. But, Bonne Maman’s Bitter Orange marmalade was amazing, with a lovely thin shred and a real “breakfast” taste. I have used marmalade with pancakes before, but this time I wanted to enhance the marmalade even more, so I added sweet clementines and Grand Marnier for that extra orange taste experience. The result, which hopefully you can see from the photos, was sublime.
If you are cooking these pancakes for the family and you don’t want to add the booze, that’s fine, just add some water instead. It’ s handy to make the pancake batter the night before, it will sit quite happily in the fridge or a cold pantry until the morning. Once you start cooking your pancakes, it’s a good idea to have a large oven-proof plate that has been lined with grease-proof paper to hand and the oven set to about 150C/120C fan. Then just pop the cooked pancakes on to the plate, cover them loosely with foil and keep them warm in the oven until you are ready to assemble them. Or, you can just cook and serve them as they come out of the pan, but it’s always nice I think to be able to sit down with everyone else at the table to enjoy the fruits of your labour.
The recipe is shared below, including my basic pancake/crêpe recipe too, which makes 8 pancakes, allowing 2 pancakes per person for the recipe for Sweet Clementine & Bitter Orange Crêpes. I heartily recommend adding the Grand Marnier, if you aren’t serving these to children, as it adds a lovely added depth of orange flavour. I’ve suggested 1 tablespoon, but you can always add more, or just drizzle some more over the pancakes for an added boozy flourish! You can also serve some of the marmalade on the table for those wanting an extra spoonful of sunshine. And, don’t forget the coffee, preferably made in a French Press cafetière of course. I hope you enjoy this recipe if you make it and do let me know if you all enjoyed the pancakes too. That’s all for today, I’ll be back soon with more recipes and travel chat, Karen
*Disclaimer: Paid collaborative post with Bonne Maman – I have free editorial and all views are my own*