Tangerine and tonka bean crepes by Nina Métayer

1/24/25, 4:23 PM

For Chandeleur, or any other occasion, discover Nina Métayer's original recipe for pancakes with mandarin and tonka beans

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

Make a beurre noisette: heat the butter over a low heat, whisking until it turns a nutty color.
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.
Blend and refrigerate for 6 hours.
Cook the crêpes in a hot buttered frying pan.
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.
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.
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.

These recipes might interest you

Easy

Roast vegetables with seaweed

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

Read

Easy

Marinated salmon with beet pulp

Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.

Read

Lemon tea cake

An exceptional pastry chef, Eddie Benghanem has been officiating for some fifteen years at the Gordon Ramsay restaurant in the majestic Waldorf Astoria Versailles - Trianon Palace. Taken from his recipe book published in 2024, this cake recipe blends the flavors of lemon and tea.

Read

Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

Read

Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

Read

Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

Read