Crȇpes was always a dish I’d only overeat on Pancake Day…it was a magical day where once a year I was allowed to eat something sweet for breakfast, piled with tonnes of sweetness and going to school smelling like fried butter.

Since I found myself living in Granada, crȇpes are everywhere, new deli’s popping up with brand-spanking hot plates and everyone lining up to get in on the good stuff. I desperately wanted some, watching the flat wooden stick spreading the batter, chocolate oozing over the sides and a piece of chocolate placed on top once folded smelt sensational but I held back until today!

Making crȇpes was just as fun as I imagined and the aromas, well let’s just say the neighbours were asking for a cup of sugar! So today I made orange-infused crȇpes using cornflour (I used Maizena) the batter was lighter and smoother. I love baking and making crêpes is a great quick fixer to satisfy rumbling tummies after breakfast and before lunch.





1 large orange, zest and 1 tablespoon juice (or 1 tablespoon Grand Marnier)
85 grams plain flour or (Maizena-cornflour)
20 grams brown sugar
20 grams butter, melted
2 eggs
1/4 teaspoon pure Madagascan bourbon vanilla extract
1 vanilla bean, de-seeded
250 grams skimmed milk
Extra butter for the frying pan


Sift the cornflour into a large mixing bowl. Add in the sugar, vanilla bean, orange zest and eggs. Whisk until smooth.

Gradually add in the milk while whisking constantly and slowly, obtaining a smooth batter and lump free.

Pour in the melted butter and the vanilla extract and whisk thoroughly for a minute.

Set the batter aside for 30 minutes at room temperature.

Place a small skillet or frying pan onto a low-medium heat. Once hot, lightly butter. Using a ladle cover the base with a thin layer of the batter and cook until the batter sets. Once set flip the crȇpe over and cook on the other side until lightly golden.

Place each crȇpe on top of each other to keep them soft and warm.

Spoon the crȇpes with chocolate spread, jam or dip in vanilla sugar and eat away. Personally I like these crȇpes dipped in sugar because the orange flavour comes through perfectly and I enjoy the crunchy texture of the sugar with the softness of the crȇpes.


Wrap foil on both plates. When stacking the crȇpes cover with the second plate. The foil helps to retain the heat and keeps the crȇpes warmer and softer for longer.

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