Orange crêpes with caramel sauce and hazelnuts

April 16, 2016 (Last Updated: March 14, 2019)
Orange crêpes with caramel sauce and hazelnuts

Perfect for a Mother’s Day high tea.

Orange crepes with caramel sauce and hazelnuts

Serves: 4
Cooking Time: 40 mins



  • 100g cake flour
  • 60ml (¼ cup) brown sugar
  • zest of 1 orange
  • 1 large egg
  • 1 large egg yolk
  • 310ml (1¼ cups) milk
  • a pinch of salt

  • 180g castor sugar
  • 30ml (2 tbsp) orange flower
  • water (optional)
  • 125ml (½ cup) water
  • 250ml (1 cup) fresh cream, lukewarm
  • a splash of Frangelico liqueur (optional)
  • 15ml (1 tbsp) melted butter, cooled, plus extra for frying
  • 100g hazelnuts, chopped and roasted



For the pancakes, place all the ingredients in a food processor and blend until smooth. Set aside for 30 minutes to rest.


For the caramel sauce, place the sugar, orange flower water, if using, and water in a saucepan over a low heat. Stir until the sugar has dissolved, then stop stirring and leave to boil until golden. Remove from the heat and cool for a few minutes, then stir in the cream and liqueur, if using. Strain it into a jug and keep warm.


Stir the melted butter into the pancake mixture. Heat the extra butter in a small pan over a medium-high heat. Pour a spoonful of the batter into the pan and swirl to coat the base. Cook until bubbles appear on the surface, about 1 – 2 minutes, then flip and cook for a further 20 – 30 seconds. Repeat with the remaining batter.


Serve with the caramel sauce and hazelnuts.

Send this to a friend