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Let’s celebrate Valentine’s Day with this easy recipe for citrus crepes. They are light, soft, sweet and just delicious!
The sharpness of the citrus pairs perfectly with sweet and sticky honey! These easy to make gems are perfect to serve for breakfast or brunch…and especially for the upcoming Pancake Day!!
- 3 large blood oranges
- 1 large orange
- 2 medium nectarines
- 120gm plain flour
- 2 medium eggs
- 250 ml full-cream milk
- 175 ml sparkling water
- 1 small pinch of salt
- 3 tbsp Kangaroo Valley Olive Oil – Blood Orange Infused
- 5 tbsp yogurt of choice
- Mrs Oldbucks Local Raw Mixed Blossom Honey to drizzle
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Peel all the citrus and cut into a medium slices. Set aside.
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In a large bowl, mix together the flour, eggs, milk, sparkling water, salt and infused olive oil. Mix all ingredients together using an electric mixer or a hand whisk, until the batter is smooth, thin and runny. Set aside while you prepare the frying pan.
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Heat a non-stick frying pan over a medium heat then add 1 tbsp to the pan. Using a 1/3 cup measurement, pour some batter into the pan, tilting the pan to spread the batter and cover the surface evenly.
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Allow the crepe to cook for about 40 seconds, without touching it, allowing it to turn golden underneath, and it’s ready to be flipped onto the other side. Cook on the other side for further 30 seconds or so. Repeat util you have used all the batter.
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Serve crepes on plate with slices of citrus, yogurt and drizzle of honey. Enjoy!
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