Crêpes with orange sauce and marinated berries

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Heat the lime juice, 1 star anise and honey in a small pot while stirring, remove from the heat and allow to cool. Meanwhile, for the sauce, wash the oranges hot and grate them dry.

2. 2

   Tear off half of an orange zest. Cut both oranges in half and squeeze. Set aside one tablespoon of juice. Caramelise 20 g sugar in a small pot and add the juice.

3. 3

   Add the clove and simmer until the sugar is completely dissolved. Remove the clove. Stir starch with 1 tablespoon orange juice until smooth. Bring to the boil again and thicken with the starch mixture.

4. 4

   Stir in the zest, except for a few for garnishing, and chill. Wash and drain the currants and blackberries. Sort the raspberries. Set some berries aside for garnishing. Strip the currants from the panicles with a fork.

5. 5

   Drizzle the honey-lime mixture over the berries and marinate. Mix milk, egg, flour, 1 tablespoon of oil, 1 tablespoon of sugar and salt to a smooth dough. Grease a coated pan with oil in portions.

6. 6

   Add about 1/4 of the crêpe dough thinly, fry for 1-2 minutes on each side until brown. Keep ready crêpes warm. Bake the remaining dough in the same way. Fill the crêpes with the berries and arrange on plates with orange sauce.

7. 7

   Decorate with mint, orange zest, star anise and berries.

Nutrition Facts

KCAL
260 kcal

CARBS
39 g

FATS
7 g

PROTEINS
6 g