Buttermilk crêpes with citrus compote

Serves 4-6 Desserts and puddings




  • 150g plain flour
  • 150g wholemeal plain flour
  • 4 eggs
  • 625ml milk
  • 375ml buttermilk
  • butter or rapeseed oil spray, for cooking
  • 360g runny honey
  • 2 rosemary sprigs
  • crème fraîche, to serve

For the citrus compote

  • 6 large blood oranges
  • 3 ruby red grapefruit
  • 2tbsp caster sugar
  • small handful mint leaves


To make the citrus compote, first segment the fruit. Cut the top and bottom from one orange, then place on a chopping board. Working from top to bottom, use a small, sharp knife to cut away all the skin and pith. Take the fruit in your hand and, holding it over a bowl to catch the juices, carefully cut each inner segment away from the membrane, letting the segments fall into the bowl – they should be free of any white pith or pips. Repeat with the remaining oranges and the grapefruit.

Heat a large frying pan over a medium heat. Add the fruit segments and juices and 1tbsp sugar and mix to combine. Cook for 3-4 minutes to soften the fruit, then transfer the contents of the pan to a sieve placed over a bowl. Reserve the fruit and set aside, and return the juices to the pan. Add the remaining sugar and simmer over a medium heat for 12-15 minutes until reduced by two thirds and syrupy. Pour the syrup over the reserved fruit segments, stir through the mint leaves and set aside.

Preheat the oven to its lowest temperature. Sift the plain flour into a large bowl, then add the wholemeal flour and make a well in the centre. Crack the eggs into the well. Combine the milk and buttermilk in a jug with a fork then, using a large balloon whisk, start to combine the flour and eggs, gradually adding the milk. You want the batter to be the consistency of thin, runny cream. At this stage, add a pinch of sea salt, if you like.

Warm a crêpe pan (eg one measuring 18cm) over a high heat, add a small knob of butter and let it melt. Alternatively, spray with rapeseed oil and let it warm through. Add 1 small ladle (about 125ml) of batter, swirling the pan to ensure a thin, even coverage. Cook for about 1 minute then, using a palette knife or spatula, flip the crêpe over and cook the other side for 1 minute or until browned and crispy at the edges. Turn out onto a plate and repeat with the remaining batter, keeping the cooked crêpes warm in the oven while you do the rest – you should have enough to make about 16 crêpes.

Meanwhile, place the honey and rosemary sprigs in a small saucepan. Bring to simmering point, then cook over a lowmedium heat for 6 minutes to infuse the flavours – be careful not to let the honey boil as it can burn and spoil quickly. Carefully transfer to a jar.

Place a warm crêpe on a plate, add a tablespoon of citrus compote to one half and top with a generous teaspoon of crème fraîche. Fold the crêpe over the filling and then into quarters. Repeat with two more crêpes (three per serving is ideal) and finish with a good drizzle of rosemary honey.

Recipes and photographs taken from What Katie Ate by Katie Quinn Davies (HarperCollins, £25).
Recipes and photographs taken from What Katie Ate by Katie Quinn Davies (HarperCollins, £25).


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