overhead shot of two plates with crepes, citrus, yogurt and honey drizzle

Citrus crepes with honey

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!

Course Breakfast
Cuisine Vegetarian
Keyword crepes, pancakes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 crepes
Author Anna


  • 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

honey to drizzle

fresh basil or mint leaves


  1. Using a sharp knife, peel all the citrus and cut into a medium slices. Set aside.

  2. 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.

  3. 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. 

  4. 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.

  5. Serve crepes on plate with slices of citrus, dollop of yogurt or coconut cream and drizzle of honey. Enjoy!

Recipe Notes

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.