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    Home » Recipes » Breakfast

    Parisian Crepes with Mandarin

    Published: May 15, 2022 · Modified: Jan 11, 2023 by Shilpi & Etienne · 1 Comment

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    These Parisian crepes are French street food at it's finest. Make them at home with a twist, by adding mandarin flavours for Suzette style pancakes.

    When I lived in Paris many years ago, a crepe in my quartier (neighbourhood) from one of the many street vendors would be a cheap and quick lunch. The rich batter and the crepe being folded many times, felt like I was holding a sandwich in my hand!

    While traditionally you would need an electric crepe maker, the ones made in a pan are equally good. Crepes are versatile and can be eaten for breakfast, dessert or as a snack, plus you can stuff them or top them with almost anything!

    Parisian Crepes with Mandarin on a plate

    If you are a fan of crepes and marmalade, then you will love these Parisian crepes, topped with my homemade mandarin marmalade - it's truly a match made in heaven!

    Jump to:
    • What are Parisian crepes?
    • Ingredients for crepes
    • How to make crepes
    • the cook's bonus
    • making the mandarin garnish
    • FAQ's
    • Filling & topping ideas
    • Parisian Crepes with Mandarin

    What are Parisian crepes?

    Crepes are very thin pancakes usually cooked on a hot plate with a bit of butter. They originated in France and can either be made sweet or savory.

    Another famous version are crepe suzette, which are basically crepes flambeed with orange liquor.

    Parisian crepes however refer to the large crepes sold by street vendors in Paris.

    Parisian crepes in a plate

    Ingredients for crepes

    Crepes are made with 7 simple pantry ingredients, well, 6 if you will, the mandarins are my twist to crepes.

    Eggs are an essential ingredient in crepes, but not always, buckwheat crepes for example can be made with flour and water only.

    Milk to make the batter runny. Full fat or low fat are both fine.

    Sugar for sweet crepes. Use only a pinch if you make savoury ones with this recipe.

    Ingredients to make Parisian Crepes

    All purpose flour for structure and to bind the batter.

    Butter is used in the batter and for cooking. Use unsalted butter.

    Salt a pinch of

    Mandarin and mandarin marmalade this is optional but adds a lovely flavour to the crepes.

    How to make crepes

    Crepes are fairly easy to make, important is to rest the batter for an hour or longer. Always start with wet ingredients first and then add the flour. This is how it's done:

    making the batter

    In a bowl whisk the eggs and caster sugar together.

    Making the crepe batter

    Add the milk and combine well.

    Adding milk to make crepe batter

    Sift the flour into the egg mixture, whisking continuously until the batter resembles thick cream.

    Sifting flour into crepe batter

    Melt the butter in a small pot and add 1 tablespoon to the crepe batter along with a pinch of salt.

    Adding melted butter to crepe batter

    Whisk well to combine and use a micro grater to add mandarin zest to the batter.

    Mandarin Zest in crepe batter

    Cover the crepe batter with a towel and leave at a cool spot for at least an hour.

    Crepe batter left to rest

    cooking the crepes

    Heat a non stick frying pan over medium heat. Brush the surface of the pan with melted butter.

    Melted butter in hot pan to make crepes

    Add a ladle of crepe batter to the side of the pan. Turn the pan until the base is coated completely with a thin layer of crepe batter.

    Pouring crepe batter with a ladle to the hot pan

    Cook the crepe until you see the edges are beginning to crisp and loosen from the sides. The base should be light golden.

    Cooked crepe in pan

    Turn over and cook the other side for 20-30 seconds. Transfer to a plate and repeat with the remaining batter.

    the cook's bonus

    Everyone who has worked in a professional kitchen and has had crepes on the menu knows, the first one always turns out bad. It could be heat or science in general, but it is a great way to tell if the pan is properly heated and buttered well.

    So don't get frustrated as trained chefs go through the same. That's why they call it the cook's bonus, even though it is not really a bonus to eat that crepe!

    Crepe in a pan

    Maybe just make a smaller crepe first, without wasting too much batter!

    making the mandarin garnish

    For the garnish, I used fresh mandarins and the mandarin marmalade I had made the week before.

    Preparing the mandarin garnish

    Cut the top and bottom form the mandarins and slice the the peel away from the flesh.

    Sliced mandarins to be used as garnish

    Cut the mandarin in slices and garnish the crepes with the mandarin marmalade and mandarin slices.

    Parisian Crepes garnished with andarin

    I've never come across anyone who doesn't love French crepes so go ahead and serve these soft, butte ry, delicious crepes for breakfast, brunch, lunch, dinner, or dessert!

    FAQ's

    can I make the crepes ahead

    Yes, crepes are great to make ahead. I like to heat them up in a pan with butter or just pop them in the microwave for a quick heat up.

    how long can I store crepes

    Crepes can be stored in an airtight container in the fridge for up to 3 days. I don't recommend it but you can freeze them as well for up to 3 months.

    can I use buckwheat flour for the recipe

    Yes you can replace the all purpose flour with buckwheat flour but check the consistency, you might have to add more milk or some water.

    Filling & topping ideas

    We all have our own way of eating crepes. Banana and nutella is an all time favourite, so is honey and toasted almonds. Fresh berries and whipped cream..oooh la la!

    Parisian crepes with mandarin marmalade

    Here are some more suggestions for you to try from my Chef's Pantry:

    • with lemon curd
    • sprinkled with macadamia brittle
    • filled with salted apple sauce
    • served with poached peaches
    • rolled with a layer of ricotta and drizzled with honey

    So, while you might not be able to travel to Paris, you can still recreate Paris in your own kitchen by making these mouth-watering Parisian Crepes or next time try these french toasts made from our homemade brioche!

    They look fancy but are simple and easy so don't be afraid to give these a go!

    Parisian Crepes with Mandarin

    Parisian Crepes with Mandarin

    Shilpi & Etienne | between2kitchens
    These Parisian crepes are French street food at it's finest. Make them at home with a twist, by adding mandarin flavours for Suzette style pancakes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    resting time 1 hour hr
    Total Time 1 hour hr 25 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine French
    Servings 4 people
    Calories 519 kcal

    Equipment

    • mixing bowls
    • whisk
    • micro grater
    • wide non stick pan
    • ladle
    • pastry spatula

    Ingredients
     
     

    • 3 eggs
    • 2 tablespoon caster sugar
    • 360 millilitre full fat milk
    • 250 gram all purpose flour
    • 1 pinch salt
    • 80 gram unsalted butter
    • 2 mandarins
    • 120 gram mandarin marmalade

    Instructions
     

    for the batter

    • In a bowl whisk the eggs and caster sugar together. Add the milk and combine well.
    • Sift the flour into the egg mixture, whisking continuously until the batter resembles thick cream.
    • Melt the butter in a small pot and add 1 tablespoon to the crepe batter along with a pinch of salt.
    • Whisk well to combine and use a micro grater to add mandarin zest to the batter.
    • Cover the crepe batter with a towel and leave at a cool spot for at least an hour.

    to cook the crepes

    • Heat a non stick frying pan over medium heat. Brush the surface of the pan with melted butter.
    • Add a ladle of crepe batter to the side of the pan. Turn the pan until the base is coated completely with a thin layer of crepe batter.
    • Cook the crepe until you see the edges are beginning to crisp and loosen from the sides. The base should be light golden.
    • Turn over and cook the other side for 20-30 seconds. Transfer to a plate and repeat with the remaining batter.

    Notes

    storage & freezing
    Crepes can be stored in an airtight container in the fridge for up to 3 days. I don't recommend it but you can freeze them as well for up to 3 months.

    Nutrition

    Nutrition Facts
    Parisian Crepes with Mandarin
    Amount Per Serving (117 g)
    Calories 519 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Cholesterol 177mg59%
    Sodium 95mg4%
    Carbohydrates 64g21%
    Fiber 2g8%
    Sugar 15g17%
    Protein 14g28%
    Vitamin A 1123IU22%
    Vitamin C 12mg15%
    Calcium 160mg16%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @between2kitchens or hashtag #between2kitchens

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      Recipe Rating




    1. Sven

      January 11, 2023 at 8:04 am

      5 stars
      I made those crepes, they worked out perfectly! Nutella was my choice of topping!

      Reply

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