Mandarin Crêpe Stack

bowl Serves 10-12


  • ¾ cup Water
  • ½ cup Mandarin or Orange juice
  • ½ cup Sugar
  • 1 tsp Vanilla Extract with seeds
  • 4 Mandarins, peeled, pith removed and segmented
  • 250-300g thickened Cream
  • 1 Tbsp Icing Sugar, sifted
  • 1 Tbsp Mandarin Juice, extra
  • 12 Marcel’s Premade Sweet Crêpes
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  • Combine the water, juice, sugar and vanilla extract in a medium saucepan and simmer gently for 5 minutes. Add the mandarin segments and simmer for a further 5 minutes, or until the mixture is slightly syrupy. Set aside to cool slightly for 5 minutes.

  • Combine the thickened cream, icing sugar and extra mandarin juice. Spread a thin layer of sweetened cream over each crêpe, arranging them into a neat stack as you go. When ready to serve, spoon over the warm mandarin syrup.

  • Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.

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