Skip to main content

Crepes with Cointreau and Marmalade


Cointreau, fresh clementines and orange marmalade pack a serious citrus punch, taking simple crepes to a whole new level

Recipe courtesy of Pete Luckett


For the crepes:
  • 1/2 cup (125 ml) flour
  • 1/2 cup (125 ml) milk
  • 3 Tbsp (45 ml) warm water
  • 2 Tbsp (30 ml) melted butter
  • 1 Tbsp (15 ml) brandy
  • 2 eggs, beaten
  • 1 Tbsp (15 ml) sugar
For the filling:
  • 1/3 cup (75 ml) orange marmalade
  • juice and very thinly sliced zest of 1 orange
  • 2 Tbsp (30 ml) Cointreau
  • 1 Tbsp (15 ml) brown sugar
  • 2 clementines, peeled and segmented into supremes
  • crème fraiche or whipped cream


  1. Whisk the crepe ingredients together in a mixing bowl or combine in a food processor or blender. Cover and leave for 30 minutes.
  2. Melt a smidgen of butter in a crepe pan or non-stick frying pan set over medium heat. Pour 2 spoonfuls of batter into the pan, tipping it so that the batter spreads into an even, wafer thin layer. Cook for 1 to 2 minutes, until the surface has set and you can turn the crepe over using your fingers or a spatula. Cook for 1 minute more and then slide onto a plate.
  3. Repeat the process, keeping the crepes warm in an oven on low heat.
  4. To make the filling, melt the marmalade in a frying pan and stir in the orange juice, zest, Cointreau and brown sugar. Bring to a simmer, stirring constantly, until the sugar dissolves. Add the clementine segments and cook 2 minutes more.
  5. Place 2 to 3 clementine segments on each open crepe, adding a spoonful of crème fraiche or whipped cream. Fold in half, and then in half again. Drizzle the pan sauces over top and serve immediately. Serves 4.
Click here for more citrus-inspired recipes.
East Coast Living