Tea Crêpes with Blood Orange Fruit Salad


Total time: 1hr 25m
Preparation Time: 25m

Servings
For 4 pieces


Nutritional Information

Contains 205 Kcal, 5g Protein, 23g Carbohydrates, 9g Fat


Ingredients

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

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Instructions

  • Salad

    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.
  • Crepes

    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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Products used in this recipe

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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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