Spanish Crêpes with Oranges and Honey Recipe
Thin, delicate crêpes drizzled with honey and orange juice, served with pieces of juicy fruit. It’s Spain’s answer to French crêpes, but with a citrusy twist that evokes southern Spain. Perfect for a lazy weekend breakfast or a simple after-dinner dessert.
These Spanish-style crêpes combine the delicacy of classic French crêpes with the sunny flavors of fresh oranges and honey. The warm citrus sauce soaks into the thin pancakes, creating a light yet aromatic dessert or breakfast that feels both simple and a bit festive.
Chef's tips
Let the batter rest so the flour fully hydrates—this makes the crêpes more elastic and easier to flip. Keep the pan well-heated but not smoking; if the crêpes brown too quickly, lower the heat slightly. If the sauce thickens too much as it cools, loosen it with a spoonful of fresh orange juice over low heat.
How to serve
Serve with extra fresh orange segments on the side and a dusting of powdered sugar. For a more indulgent version, add a scoop of vanilla ice cream or a dollop of mascarpone. These crêpes also pair nicely with a strong espresso or a glass of freshly squeezed orange juice.
Ingredients
- wheat flour - 200 g
- milk - 350 ml
- eggs - 2 pieces
- butter - 30 g
- orange - 2 pieces
- honey - 3 tablespoons
- sugar - 1 tablespoon
- salt - 0.25 teaspoons
- orange zest - 1 teaspoon
- cinnamon - 0.5 teaspoons
- vegetable oil - 1 tablespoon
Preparation
- In a bowl, mix the flour, salt, and sugar. In a separate bowl, whisk the eggs with the milk, then add the melted (cooled) butter and orange zest.
- Gradually pour the wet ingredients into the dry ones, whisking constantly until you get a smooth, lump-free batter. Set aside for 10–15 minutes so the flour can hydrate.
- In the meantime, peel the oranges, remove the white pith, and cut the flesh into segments or slices over a bowl to catch the juice. Pour the collected juice into a small saucepan.
- Add the honey and cinnamon to the saucepan with the orange juice. Heat over low heat for 3–4 minutes, stirring, until the honey dissolves and a light sauce forms. Do not cook too long so the sauce doesn’t caramelize too much.
- Heat a crêpe pan over medium heat and lightly brush with oil (ideally using a pastry brush or paper towel).
- Pour a portion of batter onto the pan, tilting it to spread the batter into a thin, even layer. Fry for about 1–2 minutes, until the edges of the crêpe start to lift slightly and the bottom is golden.
- Flip the crêpe and cook for another 30–60 seconds. Transfer to a plate and repeat with the remaining batter, lightly greasing the pan as needed.
- Fold the finished crêpes into triangles or rolls, arrange on plates, top with orange pieces, and drizzle with the warm honey–orange sauce.
Storage
Usmażone, wystudzone naleśniki możesz przechowywać w lodówce, przykryte folią, do 2 dni. Nadają się też do mrożenia w stosikach przełożonych papierem do pieczenia; rozmrażaj w lodówce i podgrzewaj na suchej patelni lub w mikrofalówce.
