Navel Orange Crêpe Recipe

Crêpes: Navel Orange

with Orange Sorbet and Orange Confit



Candied Oranges (prepare one week in advance)

  • Wash the oranges, then prick them with a small knife. Dip oranges into a pan of cold water and bring to a boil. Once the water is boiling, remove the oranges and refresh in cold water. Repeat this process three times.

  • In a pot, prepare a syrup with 3 ⅓ cups of water and 3 ¾ cups of sugar. Put the syrup on a high heat and bring to a boil. Insert the oranges in the boiling syrup, then remove and let cool to room temperature. Do this once a day for 7 days, adding 1 ¼ cup of sugar each time to the same syrup.

Pancake batter (prepare one day before)

  • In a bowl, add flour, eggs, sugar and milk and whisk until smooth. Heat the butter slowly in a frying pan until the color looks hazel. Stir into the mixture and set aside.


Orange sorbet

  • Juice the orange to obtain about 3 ⅛ cup of juice. Reserve ½ cup for honey juice. Add the sugar to the remaining orange juice and pour into the ice cream maker.


Honey Orange Juices

  • Cut 1 Tbs butter into small pieces

  • Place a small saucepan over low heat, then add the lavender honey.

  • Mix in ½ cup of orange juice and bring to boil, then whisk in the butter

  • Remove from heat and set aside.


Pastry cream (for soufflé)

  • Blanch the egg yolks with the sugar, then mix in the flour or cornstarch.

  • Boil the milk, then pour over the egg and sugar mixture.

  • Transfer the mixture to a pot and cook 2-3 min until it thickens. Set aside.


Fresh Orange (Garnish)

  • Using a knife with a flexible blade, peel the 6 oranges and cut them into slices. Set aside.


  • Grease a non-stick frying pan with ½ Tbs butter

  • Use the crêpe dough made on the previous day to cook 8 crêpes over medium heat

  • Using a round cutter, cut the finished circles to about 16 cm diameter.


  • Cut the candied oranges into small cubes and add them to the pastry cream.

  • Whisk the 3 egg whites into firm snow. Whisk 1/3 of the whites to the pastry cream, then gently stir the rest with the spatula.


To Finish

  • Put the pancakes on a flat tabletop and in the center of each add 1 tablespoon of soufflé, then fold in four.

  • Arrange the fresh orange slices (garnish) in a crown on each side on the plate.

  • Cook the stuffed crêpes in an oven at 350 ° - 400 ° F for 10 minutes.

  • Arrange two crêpes per plate, opposite the slices of orange garnish

  • Pour the orange juice with hot honey all around.

  • Serve immediately with orange sorbet and candied orange slices.

Chef Antoine Westermann's favorite late winter crêpe!
Serves 4  (Juicer and ice cream maker required)

Orange Confit
4 oranges
3 ⅓ cups water
3 ¾  + 1 ¼ cups sugar per day for 7 days
Crêpe Dough
1 ¼ cups milk
2 eggs
2 Tbs castor sugar
⅓ cup flour
2 Tbs butter
½ Tbs butter, for frying
Orange Sorbet
4.5 lbs Oranges
½ cup sugar
Orange and honey juice
½ cup orange juice
1 tsp of lavender honey
1 Tbsp of butter
1 ¼ cups milk
2 egg yolks
¼ cup castor sugar
2 Tbsp cornstarch (or flour)
3 egg whites
1 candied orange
For Garnish
6 oranges