Easy, light and thin citrus crepes with honey and yogurt. Make the most of the citrus season with these sweet, lacy-edged crepes, perfect for breakfast or brunch!
Does anyone else feels slightly disappointed that Pancake Day is happening in March this year? Yeah, me too… But fear not, I’ve got a delicious recipe for you today, which should tide you over until then!
Citrus crepes with honey- perfect breakfast or brunch!
It’s the peak of the citrus season, and I honestly think that if it wasn’t for citrus, I will spend a whole winter wrapped in a blanket, hiding at the bottom of my wardrobe. Their bright and vibrant appearance is just like a ray of sunshine during these dark days.
So let’s celebrate these colourful and juicy fruits with this easy recipe for citrus crepes. They are light, soft, sweet and soooo irresistible! Sharpness of the citrus pairs so well with sweet and sticky honey! They are perfect to serve for breakfast or brunch, or as a treat for the mentioned before, Pancake Day. However, if you are a fan of thicker, fluffier and bigger pancakes, you may want to check out my other recipes, like these Tofu Pancakes, Rum & Raisin Pancakes, Caramelised Banana Pancakes or Blueberry Pancakes.
Also, this citrus crepes recipe can be very easily turned into vegan version. Simply use this recipe for vegan French crepes, swap yogurt for coconut cream and replace honey with maple syrup or agave nectar.
How to make citrus crepes with honey?
First things first. You will need a good non-stick frying pan. All good crepes and pancakes start with good frying pan! Once you have that sorted, you’re half way there. Prepare the selection of your favourite citrus fruit, I’ve used blood oranges, navel orange and some clementines. Simply peel the skins and slice them into desired thickness.
To make the batter, mix all the ingredients together using an electric mixer, a hand-held whisk or a blender. Let it rest for at least 10 minutes (trust me, it’s worth it!). Resting the batter allows starch molecules to absorb the liquid in the batter, which equals thicker, more viscous consistency.
Once the batter had a chance to rest, heat up your frying pan over a medium heat. I recommend wiping the surface of the pan with oiled paper kitchen towel, but if you have a really good non-stick, tried and tested pan, feel free to skip this step. All what’s left is to pour the batter into the pan. To do that, I always use the ladle. Because it’s not my first crepe rodeo, I know exactly how much batter I need to pour into it, to cover the surface of my frying pan and give me a perfect crepe. You may have to run a test with yours, if you haven’t done it before.
When pouring the batter, swirl and tilt the pan, so it covers the whole surface and gives you an equal thickness all around. Cook each crepe for about 30-40 seconds on each side, until it is golden brown. Serve it with sliced citrus, yogurt and drizzle of honey. Yummo!
Today’s recipe and photos were inspired by this recipe by The Bojon Gourmet.
Thanks for reading today’s post! I hope you will enjoy this recipe! As always, leave me a comment below if you try this recipe, or even if you just want to say hello! I would love to hear from you!
These easy citrus crepes are served with a dollop of yogurt and drizzle of honey. They are just perfect for a lazy breakfast or brunch, ideal for a Pancake Day too!
- 2-4 medium blood oranges
- 1 large orange
- 2 medium clementines or nectarines
- 120 g all-purpose flour
- 2 medium eggs
- 250 ml milk of choice
- 177 ml sparkling water
- 1 small pinch of salt
- 2-3 tbsp olive oil
- 5 tbsp yogurt of choice
Using a sharp knife, peel all the citrus and cut into a medium slices. Set aside.
In a large bowl, mix together the flour, eggs, milk, water salt and olive oil. Mix all ingredients together using an electric mixer or a hand whisk, until you have smooth batter. The batter should be quite thin and runny. Set aside for about 10 minutes.
Heat a non-stick frying pan over a medium heat then wipe it with oiled kitchen paper. Using a ladle, pour some batter into the pan, tilting the pan so the batter spreads and covers the surface evenly.
Allow the crepe to cook for about 40 seconds, without disturbing it. After that time it should turn golden underneath, and it’s ready to be flipped onto the other side. Cook on the other side for further 30 seconds or so. Repeat util you have used all the batter.
Serve crepes on plate with slices of citrus, dollop of yogurt or coconut cream and drizzle of honey. Enjoy!
Make sure your pan is really hot before pouring the batter.
Depending on the size of your frying pan, you may get more or less than 10 crepes, but this recipe can be easily doubled.
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