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Tea crêpes with blood orange fruit salad
25 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 205
  • Fat about 9g
  • Carbohydrates about 23g
  • Protein about 5g
This is needed
This is needed for 4 piece
  • 3 blood orange (e.g. Moro)
  • 1 tsp cane sugar
  • 1 tbsp peppermint leaf, cut into strips
  • 1.5 dl milk
  • 1 tbsp butter
  • 25 g buckwheat flour
  • 2 tsp black tea (e.g. Darjeeling)
  • 25 g white flour
  • 1 pinch salt
  • 0.5 tbsp cane sugar
  • butter for baking
  • 1 fresh egg, beaten
  • a little icing sugar to dust
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And that's how it's done
And that's how it's done
Slice off the tops and bottoms of the oranges, then peel all round the fruit down to the flesh. Quarter the oranges then cut into slices, mix with the sugar and peppermint, cover and leave to infuse for approx. 30 mins.
Bring the milk and butter to the boil. Remove the pan from the heat, steep the tea leaves in the milk for approx. 5 mins., strain and cool. Combine the flour, salt and sugar. Add the tea-steeped milk and egg, mix to form a smooth batter. Cover and leave to stand at room temperature for approx. 30 mins. Heat a knob of butter in a non-stick frying pan. Add 1/4 of the batter, as soon as the crêpe separates itself from the base of the pan, turn and finish cooking. Repeat for the remaining crêpes and keep warm. Spoon the blood orange salad onto the crêpes, fold and dust with icing sugar.