Tea Crêpes with Blood Orange Fruit Salad

1hr 25m
Preparation/cooking time: ca. 25m + Allow to brew: ca. 30m + Allow to swell: ca. 30m

For 4 pieces

Nutritional Information

Contains 177 Kcal


  • 1 fresh eggs, whisked
  • 3 blood oranges (e.g. Moro)
  • 0.5 tbsp. raw sugar
  • 1 tbsp. peppermint leaves, cut into thin strips
  • 1.5 dl milk
  • 2 tsp. black tea (e.g. Darjeeling)
  • tbsp. butter to bake
  • 25 kg buckwheat flour
  • 25 g white flour
  • 1 pinch salt
  • a little icing sugar to dust

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  • Slice off the tops and bottoms of the oranges, then cut off the peel all round the fruit down to the flesh. Quarter the oranges then cut into slices, mix with the sugar and peppermint, cover and steep for approx. 30 mins.
  • Bring the milk and butter to the boil. Remove the pan from the heat, steep the tea in the milk for approx. 5 mins., strain and cool. Combine the flour, salt and sugar. Add the tea, milk and egg, mix and stir to form a smooth dough. Cover and leave to combine at room temperature for approx. 30 mins. Heat a knob of butter in a non-stick frying pan. Add 1/4 the batter, as soon as the crêpe separates itself from the base of the pan, turn and finish cooking. Repeat for the remaining crêpes and keep warm. Divide the blood orange salad onto the crêpes, fold and dust with icing sugar.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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