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Pancakes (crepes) with caramel oranges and almond ice cream - an indulgent dessert or brunch!

Pancakes With Caramel Oranges & Almond Ice Cream

Serves 4-6 (makes about 10 crepes).
Begin the day before you want to serve the pancakes.
Author Domestic Gothess


Almond Ice Cream:

  • 135 g (1 cup + 2Tbsp) ground almonds
  • 300 ml (1 + ¼ cups) double (heavy) cream
  • 500 ml (2 + ⅛ cups) full fat milk
  • 180 g (¾ cup + 2Tbsp) granulated sugar
  • 1 tsp vanilla bean paste
  • 5 egg yolks
  • couple drops almond extract (optional)

Caramel Oranges:

  • 6 navel oranges
  • 225 g (1 cup) caster (superfine) sugar
  • 1 cinnamon stick (optional)
  • 225 ml (¾ + ⅛ cup) water


  • 150 g (1 + ¼ cups) plain flour
  • 2 eggs
  • 15 g (1 tbsp) unsalted butter melted
  • 350 ml (1 + ½ cups) milk
  • toasted flaked almonds to serve


Ice Cream:

  • Heat the oven to 170C/325F/gas mark 3. Spread the almonds out on a baking sheet and toast in the oven for 5-10 minutes, keeping a close eye on them, until lightly golden brown.
  • Put the cream, milk, vanilla, half of the sugar and the toasted almonds in a saucepan. Heat over a low heat, stirring occasionally, until almost boiling, then remove from the heat and set aside for 30 minutes for the almonds to infuse.
  • Put the egg yolks into a bowl with the other half of the sugar and whisk until smooth and pale. Re-heat the almond and milk mixture until steaming then gradually pour it into the egg yolks while whisking constantly.
  • Return the mixture to the pan and place over a low heat. Stir constantly until thickened, do not let it boil! The mixture should reach 75C and not exceed 80C. Pour the custard through a sieve into a bowl; press on the almonds left in the sieve to extract as much flavour as possible then discard them.
  • Add a couple of drops of almond extract if you think that the almond flavour isn't strong enough then cover the bowl and allow to cool. Refrigerate until completely cold then churn in an ice cream maker according to the manufacturer's instructions.

Caramel Oranges:

  • Using a sharp knife, slice the ends off each orange off to reveal the flesh. Place the orange upright on a cutting board and cut downward to remove all the peel and white pith, following the contours of the fruit. Cut the orange into thin slices, spread out in a shallow baking dish and set aside.
  • Place the sugar, half the water and the cinnamon stick in a medium, heavy-bottomed saucepan and stir over a medium heat until the sugar dissolves.
  • Stop stirring, turn up the heat and allow the sugar to cook, swirling the pan occasionally but never stirring, until the sugar has turned a deep amber.
  • Immediately remove the pan from the heat and carefully pour in the rest of the water (stand back as the mixture will sputter and spit violently). Stir until any lumps of caramel have dissolved.
  • Pour the caramel over the orange slices, turn to coat then cover and place in the fridge overnight.


  • Place the flour in a large bowl, make a well in the middle and add the eggs, butter and a splash of the milk. Whisk until smooth then gradually whisk in the remaining milk. Allow the batter to rest for 15 minutes.
  • Heat a small knob of butter in a crepe or frying pan and wipe with a piece of kitchen roll.
  • Pour a ladleful of batter into the pan and swirl the pan so that the batter runs to the edges. Cook for a couple of minutes then flip the pancake over and cook for another minute until golden. Repeat with the rest of the batter.
  • Serve the pancakes with the caramel oranges, a scoop of almond ice cream and a scattering of toasted flaked almonds.