Tangerine and tonka bean crepes by Nina Métayer

In her book La délicate pâtisserie, published by Éditions La Martinière,Nina Métayer, voted best pastry chef in the world in 2024, reveals her recipe for mandarin and tonka bean crêpes. Discover the ingredients and preparation steps to make it as easy as possible.

• For 10 crêpes
• Preparation time: 30 min
• Cooking time : 20 min
• Resting time: 6 h

Ingredients for mandarin and tonka bean crepes

For the pancake batter

• 25 g butter
• 238 g whole milk
• 40 g single cream
• 1 mandarin orange peel
• 20 g mandarin juice
• ¼ tonka bean
• 50 g brown sugar
• 125 g T55 flour
• 1 g salt
• 2 eggs
• 12 g rum

For presentation :

• 2 oranges
• 4 mandarins
• 100 g caster sugar

Steps for the mandarin and tonka bean crepes

1. Make a beurre noisette: heat the butter over a low heat, whisking until it turns a nutty color.
2. Warm the milk, cream, mandarin zest, mandarin juice and grated tonka bean. Pour over the brown sugar, flour and fine salt mixture. Whisk until smooth, then add the eggs, rum and hazelnut butter.
3. Blend and refrigerate for 6 hours.
4. Cook the crêpes in a hot buttered frying pan.
5. Peel the oranges and mandarins, taking care to remove all the white part. From the remaining citrus fruit, cut pretty segments to decorate and serve with the crêpes. Squeeze the cores of the oranges and mandarins to extract the juice. Bring the juice and sugar to the boil to make a syrup.
6. Cut a fine julienne from the peel and blanch 3 times in cold water until boiling. Simmer the julienne in the syrup for around 15 minutes. strain the julienne through a sieve. Keep the syrup and reduce it until lightly caramelized, to season the crêpes before serving.
7. To serve, arrange the crêpes on a plate and decorate with the fresh orange and mandarin segments and candied peel. Pour over the warm syrup just before serving.

"La délicate pâtisserie de Nina Métayer" published by Éditions La Martinière on October 7, 2021.