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Today, I’m sharing this incredible Almond & Orange Blossom French Crepes recipe. This might be a controversial opinion, but if I had to choose between pancakes, waffles and crepes, I’d go for crepes 9 times out of 10. I would still happily down a stack of pancakes and waffles, of course. Especially my Thick & Fluffy Pancakes and Crispy Pumpkin Waffles. BUT French Crepes hold a special place in my heart. They are thin and soft with crispy edges and you can get so creative with the flavours. There’s something fancy about crepes that makes me feel like I’m sitting at a café in Paris.

French Crepes are so nostalgic for me, taking me back to the days when my grandma would make them when we visited her. She’d pile on crepe after crepe into our plates, which we’d absolutely drown in Nutella and devour. I still LOVE making Nutella crepes regularly. However, these crepes are a little more refreshing than they are gluttonous. We’re going for a classic French crepe recipe with a hint of citrus in the batter, filled with an almond butter whipped cream and topped with orange blossom honey and toasted slivered almonds. I guarantee, they are as amazing as they sound.

This flavour combination is the perfect balance of fresh, sweet, citrusy and nutty. But there’s so many other options to choose from, if you’d like to try something different. (Note: For savoury crepes, do not add sugar and orange zest.)

French Crepes Filling Ideas:

1. Nutella and powdered sugar (a classic)
2. Melted chocolate and biscuits
3. Whipped cream and strawberries
4. Salted caramel and banana
5. Cream cheese and berries
6. Peanut butter and jam
7. Ham/Bacon and cheese
8. Smoked salmon and avocado
9. Bacon, lettuce, tomato (BLT)

Whichever flavour you go for will be brilliant with this quick and easy French crepe recipe.

As always, let me know if you make them, I’d love to see! 

Happy eating,

Kim x

Yield: 12 Crepes

Almond & Orange Blossom French Crepes

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This recipe is for classic thin citrusy French Crepes with crispy edges. Filled with almond butter whipped cream & topped with orange blossom honey.

Prep Time 30 minutes

Chill Time 1 hour

Cook Time 24 minutes

Total Time 1 hour 54 minutes

Ingredients

French Crepes

• 2 cups flour
• 2 1/4 cups milk of choice
• 3 eggs, medium
• 2 tbsp melted butter or oil
• 2 tsp vanilla extract
• 2 tbsp orange blossom water
• 3 tbsp granulated sugar
• 1/2 tsp salt
• Zest of an orange
• Oil or butter for pan

Almond butter whipped cream

• 300 ml whipping cream, cold
• 2 tbsp icing sugar
• 1 tsp almond essence
• 3 tbsp almond butter

Toppings

• Orange blossom honey
• Roasted slivered almonds

Instructions

1. In a bowl, add all the ingredients for the crepe, except for the orange zest.
2. Whisk just until incorporated and pass batter through a sieve.
3. Add orange zest. Cover in plastic wrap and refrigerate 1 hour.
4. Prepare the whipped cream. Whisk until soft peaks form and add icing sugar and essence.
5. In a separate bowl, fold half of the whipped cream into the almond butter with a spatula.
6. Once it reaches a soft consistency, pour it back into the whipped cream and whisk to stiff peaks.
7. Careful not to over-whisk or it will curdle. Refrigerate for at least 1 hour, while you make the crepes.
8. In the meantime, line a baking sheet with parchment paper and preheat oven to 180°c / 350°F.
9. Spread out slivered almond on a single layer and toast for 3-4 minutes until golden.
10. Melt butter or spray oil in a pan on high heat. (Once the pan is hot, test a small amount of the batter to check the temperature. Then, you can begin.)
11. Pour the batter using a ladle or scoop and very quickly swirl around the pan for a thin crepe.
12. Once the edges have set, flip it over. Each side should take around a minute.
13. Stack the crepes on top of each other until you run out of batter. Let cool.
14. Prepare by spreading almond butter whipped cream on half of the crepe.
15. Fold twice to create the triangular shape. Drizzle with orange blossom honey and slivered almonds.
16. Enjoy!

Notes

Refrigerate crepes and whipped cream separately. Assemble just before serving.

Storage: Crepes in a stack, covered with plastic wrap. Whipped cream in a jar or bowl, also covered with plastic wrap. Toasted almond in an airtight container in a cool dry place.

Notes:

• You can make crepe batter beforehand and let it chill overnight.
• I made this lactose free by using almond milk, lactose free cream and oil instead of butter.