Clementine and Cranberry Crêpes

Sweet crêpes filled with a quick cranberry compote and served with honey-glazed clementine halves for a classic dessert.

Vegetarian Quick Dessert Fruit Pancakes

Estimated Nutrition

Calories

1412.5

kcal / serving

1412.5 kcal total

Carbs

185.8g

per serving

185.8 g total

Fat

65.2g

per serving

65.2 g total

Protein

28.4g

per serving

28.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Brown Sugar

Dairy

piece

free-range

Fruits

piece

Clementine

skin on, cut in half

100

Cranberries

piece

Orange

juice only

GrainsCereals

150

Plain Flour

Other

Honey

Method

Heat a frying pan and cook halved clementines drizzled with honey for 3 minutes until golden.

Mix flour, eggs, milk, and double cream in a bowl until the batter is smooth.

Melt half the butter in a non-stick pan and cook a ladle of batter for 1 minute per side.

Repeat the process with the remaining batter to make a second pancake.

Boil cranberries, orange juice, and brown sugar in a saucepan for 5 minutes until thick.

Place compote in the center of each pancake, roll them up, and serve with clementines.