Caramel oranges with buckwheat crepes
Waitrose and Partners

Caramel oranges with buckwheat crepes

Pancakes come in many delicious forms. This buckwheat version is inspired by the fragrant flavours of the Middle East.

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Vegetarian
  • Serves4
  • CourseDessert
  • Prepare30 mins
  • Cook40 mins
  • Total time1 hr 10 mins
  • Pluschilling + resting

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Ingredients

  • 30g unsalted butter
  • 80g buckwheat flour
  • 1 British Blacktail Free Range Eggs large
  • 250ml milk

Caramel oranges

  • 2 navel oranges
  • 250g caster sugar, plus extra to taste
  • 4 cardamom pods, bruised
  • 2 Cooks’ Ingredients Seville Oranges (scrubbed), zest of both and juice of 1
  • Few drops orange blossom water
  • 8 Medjool dates, sliced lengthways

To serve

  • 150g mascarpone
  • 150ml double cream
  • 30g pistachios, roughly chopped

Method

  1. For the caramel oranges, remove a slice from the tops and bottoms of the navel oranges; stand each on its end and remove the skin and pith by slicing down, following the curve. Slice into thin rings.

  2. Put the sugar, cardamom, Seville juice, ½ the Seville zest, and 100ml water in a pan over a medium heat; stir to dissolve, then simmer over a low heat for 8-10 minutes until syrupy. Allow to cool; stir in the orange blossom. Put the orange rings and dates in a dish; pour over the syrup, cover and chill for 2 hours or overnight.

  3. For the crepes, melt the butter in a small pan. Put the flour in a bowl with a pinch of salt. Whisk together the egg and milk in a jug, then pour slowly into the flour, whisking to a smooth batter. Stir in ½ the melted butter, reserving the rest, then set aside to rest for 15 minutes. Meanwhile, in a bowl, beat the mascarpone to loosen. In another bowl, whisk the double cream to almost soft peaks, then fold in the mascarpone and remaining zest. Cover and chill until needed.

  4. Brush a non-stick crepe or frying pan (18-20cm diameter) with some of the reserved melted butter; put over a medium heat. Use a ladle to pour in enough batter to thinly cover the surface, tilting the pan. Cook for 1-2 minutes until the edges crisp, then flip over with a spatula and cook for 1 minute more. Keep warm while you repeat with the rest of the batter (and butter) to make 8 pancakes.

  5. To serve, spread the orange cream over ½ of each pancake; top with the oranges and dates, then fold. Drizzle with syrup, then scatter over the nuts and extra caster sugar to taste, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,797kJ/ 908kcals

Fat

49g

Saturated Fat

28g

Carbohydrates

101g

Sugars

85g

Fibre

5.1g

Protein

12g

Salt

0.3g

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