dish'd is a new online food store - customers can select high quality and great tasting dishes created in conjunction with Three Hatted chef, Jacques Reymond delivered to their door. 


  • Crêpe

  • 125 grms of plain flour

  • 3 eggs

  • 40 grms of melted butter

  • 300 mls of milk

  • A pinch of salt and pepper

  • The seeds of ½ a vanilla pod

  • Sauce

  • 4 tbsp caster sugar

  • Grated zest of 1 orange

  • Juice of 2 oranges

  • 2 tbsp Grand Marnier

  • 50 grms of butter diced in small cubes

  • Crêpe Filling

  • 3 tbsp marmalade

  • 1 tbsp orange juice

  • ½ tbsp. Grand Marnier


  • 1.

    Filling: Put all the ingredients together and put in a pan, warm up and mix. Reserve.

  • 2.

    Crêpes: Put flour, salt and pepper in a bowl, make a well, add the eggs and ½ of the milk,

  • 3.

    Whisk until a smooth batter, progressively add the rest of the milk, don’t work too much the batter.

  • 4.

    Add the melted butter and rest for 30 minutes. Using a crêpe pan cook the crêpes. Once cooked spread the filling over the crepe, and fold in four. Reserve.

  • 5.

    Sauce: Place four tbsp. of sugar in a pan and bring to a light golden caramel, add the grated zest, the juice of the two oranges and reduce until a syrupy consistency. Off the heat add the Grand Marnier and the butter and mix well.

  • 6.

    To finish the crêpe: Heat the sauce on a low heat, put the crepes in the sauce and warm up turning them over after one minute until all the crepes are nicely coated with the sauce. For an extra wow factor you can flambé with a dash of Grand Marnier.

  • 7.

    Serve the crêpe and spoon the remainder of the sauce over.

Nutritional information

Nutritional analysis per serving (262 servings)

  • Energy 283kj
  • Fat Total 31g
  • Saturated Fat 19g
  • Protein 0g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 6mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of Jacques Reymond and dish'd 

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