French Emmental and Quince Crêpes


  • 200g/7¼oz of flour
  • ¼ litre/8¾fl oz of full-fat milk
  • 4 eggs
  • 2 spoonfuls of sugar
  • 1 spoonful of brandy 
  • A knob of butter 
  • 200g/7¼oz of grated French Emmental
  • 200g/7¼oz of quince paste
  • 1 orange
  • A little whipped cream

Method (crêpes):

Mix the flour, sugar, milk, beaten eggs and the brandy in a bowl. Whisk the mixture until even and leave for 20 minutes.

Melt the butter in a saucepan and add two or three spoonfuls of the crêpe mixture until it covers the base of the pan. A thin crêpe should form. Turn the crêpe over and brown the other side.

Method (crêpe filling):

Mix the French Emmental and the quince paste (finely diced) in a bowl. Squeeze the orange over the mixture.


Spoon a dollop of filling in the centre of each crêpe and roll the crêpes up. Add a little whipped cream or grated orange zest before serving.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top