Serve up an extra special brunch this weekend with this easy recipe for crepes with vincotto and orange sauce. It's a version of crepes Suzette, but without the fancy flambéeing.






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  • 150 g (1 cup) plain flour
  • 1 pinch salt
  • 2 eggs, lightly beaten
  • 330 ml (1⅓ cups) milk
  • 30 g unsalted butter, melted, plus extra, for cooking
  • 3 oranges, peel and white pith removed, thinly sliced
  • crème fraîche, to serve

Vincotto orange sauce

  • 400 ml strained freshly squeezed orange juice (about 4 oranges)
  • 1 tbsp vincotto
  • 2 tbsp sugar
  • ¼ tsp vanilla paste
  • 20 g unsalted butter

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Sift the flour and salt into a large bowl. Add the eggs, milk and butter and whisk to combine well. Strain the mixture through a fine sieve into a jug. Set aside for 10 minutes.

Meanwhile, to make the orange vincotto sauce, heat the orange juice, vincotto and sugar in a saucepan and simmer over medium heat for 12 minutes or until reduced by half. Strain through a fine sieve into a clean saucepan, whisk in the vanilla paste and set aside.

Heat a 16 cm non-stick crepe pan over medium-low heat. Add a little extra butter to the pan and, when foaming, pour in 30 ml batter, tilting the pan to coat the base. Cook for 1-2 minutes or until the edges start to brown and the base is light golden. Turn and cook for another 30 seconds, then transfer to a plate. Repeat with the remaining batter, adding a little more butter to the pan after each crepe. Cover and keep warm.

Return the vincotto sauce to the heat and, when hot, whisk in the butter a little at a time until well combined. To serve, place the sliced oranges over the top of the crepe stack, pour over some of the sauce, then serve with the remaining sauce and crème fraîche on the side.


Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Plates, Maison et Jardin; fabric, Radford.