Golden Crêpes with Orange-Honey Sauce and Nut Filling

This sweet pancake dessert takes a classic and gives it a luxurious twist. Fluffy, golden pancakes are folded around chopped nuts and dried fruit, then drizzled with a luscious honey-orange sauce that’s as bright and zesty as a burst of sunshine on a cloudy day. It’s a dessert that bridges seasons—warming enough for winter, yet light and citrusy enough to serve in summer.

The honey sauce is the heart of this recipe, infused with fresh orange juice and just a touch of butter for richness. Cornflour helps thicken it to a silky consistency that clings beautifully to the pancakes. A scatter of chopped mixed nuts adds a satisfying crunch, while the dried fruit lends natural sweetness and chew.

Tip for Serving:

Serve these pancakes warm, ideally with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you’re hosting a weekend brunch or just treating yourself on a quiet afternoon, this dessert delivers on both comfort and elegance.

Ouma Irene’s Recipe

Warm Pancake Triangles with Sweet Citrus Glaze

A golden pancake dessert layered with nuts, dried fruit, and drizzled in a sweet orange and honey sauce.

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Prep Time 20 minutes mins

Cook Time 29 minutes mins

Total Time 49 minutes mins

Course: Dessert

Cuisine: China, French, Global

Ingredients Equipment Method

Ingredients

  

For the pancake batter:

• 4 cup flour
• 4 tsp baking powder
• 4 eggs
• 500ml water
• 500ml milk
• 125g melted butter
• 1 tsp salt
• sunflower oil for frying

For the sauce:

• 500ml orange juice
• 125ml honey adjust based on the sweetness of oranges
• 2 tbsp cornflour (Maizena) mixed with a little orange juice
• 2 tbsp butter
• 200g chopped mixed nuts and dried fruit more if desired

Equipment

• Non stick pan or heavey based pan

Method

 

Make the pancake batter:

1. In the bowl of an electric mixer, combine sifted flour, baking powder, and salt.
2. Add the eggs and melted butter, stirring to combine.
3. Mix the milk and water together. Gradually add to the flour mixture while mixing until smooth.
4. Let the batter rest for at least 30 minutes.

Cook the pancakes:

1. Prepare a non-stick pan, or if using cast iron pan or other pan, rub it with salt (this helps to prevent them sticking).
2. Heat the pan and add a small amount of sunflower oil or melted butter.
3. Pour about ¼ cup (60 ml) of batter into the pan, swirling to coat the base.
4. Cook for 2–3 minutes until golden underneath, then flip and cook the other side for 1–2 minutes.
5. Repeat with the remaining batter, brushing the pan as needed.

Make the sauce:

1. In a saucepan, heat the orange juice over medium heat.
2. Stir in the butter and the cornflour mixture.
3. Add the honey and whisk continuously until the sauce thickens to a pourable consistency. Adjust sweetness to taste.

Assemble:

1. Sprinkle each pancake with chopped nuts and dried fruit on one half.
2. Fold the pancake in half, then fold again to form a triangle.
3. Arrange on a serving platter and drizzle with warm honey-orange sauce before serving.

Serving Suggestion:

1. Add whipped cream or vanilla ice cream for an extra indulgent touch.