Pumpkin Crêpes + Caramelised Oranges

Pumpkin season has me adding pumpkin in almost everything I can think of. So crêpes didn’t stand a chance of being left out, given every other weekend these make for a delightful breakfast/brunch option. To keep it simple, I’ve used pumpkin butter in the batter to liven up these crêpes, and topped them with some divine winter-y caramelised oranges. Always making things a little extra, there’s no exception here, with a lovely filling of cinnamon mascarpone. It’s absolutely divine with all the layers together - the cream perfectly balancing out citrus-y sweetness of the fruit, and both together bringing out the flavour of the humble crêpe.

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Ingredients

For the crepes

  • 1/3 cup buckwheat flour

  • 1 cup skimmed milk

  • 1 egg

  • Pinch of salt

  • 1/2 tsp vanilla essence

  • 1.5 tbsp pumpkin butter

For the caramelised oranges

  • 1 orange, peeled and sliced into rounds

  • 1 tbsp butter

  • 1 tbsp honey

  • 1/2 tbsp soft light brown sugar

For the filling

  • 50g Mascarpone

  • 1 tbsp honey

  • 1/4 tsp cinnamon

Method of Preparation

  1. Whisk together all the ingredients for the crêpe batter. Cover and refrigerate for 1 hour.

  2. For the caramelised oranges - Place all the ingredients in a wide non-stick pan, and allow cook on medium heat till the orange softens (but doesn’t lose it’s shape) + sauce thickens. Turn off the heat.

  3. Whisk together all the ingredients for the filling till it is soft and creamy, and set aside.

  4. Heat a 24cm round non-stick pan. Add a knob of butter and allow it to melt completely. Add 1/3 cup of batter, swirl to coat the pan. Cook for ~1-2 minutes. As the edges slightly brown, flip and cook the reverse side for ~1 minute. Fold the crêpe in half, and half again. Transfer to a plate. Repeat till all the batter is used.

  5. Spoon the filling in between the crêpes. Top with the caramelised oranges + sauce from the oranges or extra honey, and enjoy!