Name: Orange crêpes (Crêpes à la confiture d’oranges)
Yield: Serves about 6 (about 20 crêpes)
Cuisine: Tunisian
Ingredients: about 500 ml (18 fl oz) water; 200 g (7 oz) plain flour; ½ tsp ground cinnamon; ½ packet easy-blend yeast; 3 eggs, beaten; 2 tbsp honey; marmalade or jam, to serve; butter, for cooking; ½ tsp ground aniseed; 1 tbsp crème fraîche or soya cream; ½ tsp ground rose petals (optional); grated zest of 1 unwaxed orange

Preparation info

Serves about
6
(about 20 crêpes)

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

These little pancakes spiked with orange peel demand to be eaten and eaten - make them in large batches! Place a dollop of marmalade (or other jam) in the centre of each one and roll it up with your fingers. Make them about 15cm (6in) in diameter. Jacob serves his with jam made from bergamots, a slightly sour citrus fruit with aromatic peel that produces the bergamot oil used in Earl Grey tea.