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FRENCH CRÊPES WITH VANILLA BEAN ICE CREAM AND ORANGE JELLY

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FRENCH CRÊPES WITH VANILLA BEAN ICE CREAM AND ORANGE JELLY

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Ingredients

Adjust Servings:
200 grams plain flour
1 pinch salt
30 grams Caster Sugar
3 large free range eggs
50 grams Butter melted, with solids removed
250 millilitres Milk
Butter for frying
500 millilitres vanilla bean ice cream High quality
4 tablespoons Bitton orange jelly or maple syrup, or honey
Cuisine:
  • Serves 4
  • Medium

Ingredients

Directions

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The origin of Bitton Orange Jelly is a beautiful mistake. The original recipe was for marmalade. However, it was one that didn’t turn out the way it was supposed to. It did end up as an orange jelly with the luscious undertones of toffee. The caramelised orange jelly turns simple crêpes into a decadent brunch or an elegant dessert dish.

  1. Sift the flour, salt and sugar into a mixing bowl.
  2. Make a well n the centre of the mixture, add the eggs.
  3. Using a whisk, gradually bring the dry mixture into the eggs, followed by the milk, then the melted butter.
  4. Whisk gently until the mixture is smooth, being careful not to over-mix.
  5. Place a large non-stick frying pan over a medium heat, add ½ teaspoon butter.
  6. Add a spoonful of the crêpe mixture to the middle of the pan, swirl to cover the base of the pan. When the edges of the crêpes turn brown, gently turn them over with a spatula (unless you feel confident you can flip them by tossing the pan up and down).
  7. Cook until golden.
  8. Turn out onto a warmed plate, fold in half, then quarters, stack and serve with a generous scoop of vanilla bean ice cream and a tablespoon of Orange Jelly or maple syrup or honey drizzled over the top.

David Bitton

Born in France, David began his apprenticeship at La Colombes in Paris at the age of fifteen. He continued progressing into top establishments across France, before moving to Australia on Anzac Day 1991, to continue his stream of success in both Sydney and Melbourne restaurants.

David became head Chef at the Gekko restaurant at the Sheraton on the Park, where he first become a recognised talent in Australia and where he was given the artistic freedom that he had always been yearning.

In 2000 Bitton Gourmet was born, originally a very small coffee shop which has now expanded into a thriving community. David is the Managing Director, and his experience and style influences all the menus, from the a la carte to degustation dinners.

His passion and French flair is what makes Bitton and its French-Australian cuisine unique. The Bitton Gourmet product range, inspired by David’s French/Moroccan heritage, and his wife’s Indian, South African background, now sells nationally and internationally.

The range includes Asian Dressing, Monkey Nut Chutney, Orange Jelly and many others. In 2010 the 10 year anniversary of the café, David published his own cookbook called: Bitton: A French Inspired Cafe Cookbook selling 60,000 copies in Australia in the first year.

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