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One of my favourite treats as a child was my mom’s crepe suzettes at Easter time. She filled them with a cheese-lemon mixture, fried the rolled crepes in butter, then served them with her homemade raspberry jelly and a dollop of full-fat sour cream. My mouth waters every time I think about the crispy buttery edges, cheesy filling, and ruby-red jelly that jiggled on my plate. While nothing will ever compare to mom’s crepes I’ve created this lighter spring version to serve with orange marmalade or your favourite berry jam. Buttery and delicious I think mom would approve, don’t you?


Crepes with Orange Marmalade

Makes 8 – 10 Crepes
Serve with Marmalade or Berry Jams

• 3 large free range organic eggs
• 1¼ cups whole milk
• ¼ filtered water
• 1 scant teaspoon kosher salt
• 1 tablespoon organic sugar (or maple syrup)
• 1 cup organic all-purpose flour
• 2 tablespoons grass-fed butter, melted
• Additional butter for frying crepes
• Orange Marmalade for serving

• In a medium-size bowl (or blender) add all of the ingredients except the melted butter. Blend until well combined and no lumps of flour remain.
• Next stir in the melted butter. Set batter aside to rest for 15 – 30 minutes
• Set a crepe pan over medium-low heat. Once warmed, lightly brush the pan with butter
• Add a small ladle of batter to the buttered pan and swirl to make a thin pancake. Cook until light brown on one side, then flip and cook the other side is lightly browned
• Stack the crepes on a warm plate and repeat until finished

Seville orange marmalade


• Fold the crepes in half, and then in half again to create a triangle. Serve with marmalade and sour cream or whipped cream. if desired
• Melt 1/2 cup of marmalade with 2 -3  tablespoons of fresh orange juice and mix until you have a spooning consistency. Drizzle over folded crepes OR spread the marmalade on a flat crepe and it roll up. Serve the crepes topped with fresh orange segments and a dusting of powdered sugar or dollop of freshly whipped cream

• TO SERVE WITH A WARM PAN SAUCE: In a fry pan melt 1/2 cup of marmalade with 1/4 cup of orange juice and 1 – 2  tablespoons of butter.. Place folded crepes in the melted, warmed sauced and swirl to coat. Serve with fresh orange segments and a dollop of whipped cream. Decadent!

• Change the flavour by adding other jams – try strawberry, raspberry or blueberry. Add seasonal fresh berries to compliment the jam and serve with a dusting of powdered sugar or dollop of whipped cream. Delicious!
• Crepes can be covered and refrigerated for up to 2 days. Re warm in the microwave for a few seconds before serving. Be careful not to over warm them in the microwave or they will become tough. Or use the warm pan sauce method above to reheat.