Vanilla Spice Crepes with Maple Syrup Oranges

From issue #9.
Photography by Vanessa Wu.
Vanilla Spice Crepes with Maple Syrup Oranges


125 grams flour
pinch of salt
1 teaspoon mixed spice
2 tablespoons caster sugar
2 eggs, lightly beaten
375 ml milk
1 teaspoon vanilla extract
40 grams butter, melted and cooled

4 oranges
40 grams butter
2 tablespoons caster sugar
1⁄2 cup maple syrup
100 grams roasted macadamias, coarsely chopped – optional
250 grams mascarpone extra butter for cooking


Crepes: Put the crepe ingredients in a food processor and blend until smooth. The batter should have the consistency of liquid cream. If it is thicker, thin with a little more milk. Set aside for 30 minutes.

Heat a 22 cm crepe pan until hot and brush with a little butter. Pour in enough batter to just cover the base, tilting to coat the pan. Cook until a pale golden colour. Use a palate knife to flip the crepe over and cook the other side. Slide onto a plate and cover with a tea-towel. Repeat with the remaining batter, placing a small piece of baking paper between each crepe to prevent them sticking together.

Oranges: Remove the zest from one of the oranges with a zester, then peel them with a sharp knife, removing all the pith. Cut the fillets from each orange or slice into rounds.

Heat a sauté pan and melt the butter with the sugar. Cook for two minutes. Add the maple syrup, zest and macadamias and cook until the syrup has reduced a little.

To serve: Spread a spoonful of mascarpone on each crepe. Fold in half then in half again. Lay the crepes on a serving platter and top with the oranges. Spoon over the hot sauce and serve immediately. Serve extra mascarpone in a small bowl if desired. Makes approximately 16 crepes