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Mandarin Crêpe Stack

Mandarin Crêpe Stack

serving size icon
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


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.


Qty Price
Hansells Essence Vanilla Extract With Seeds $6.99 ea
$6.99 ea
Anchor Cream Fresh
arrow icon exclamation icon Out of stock Out of stock
Marcels Crepes Sweet $5.50 ea
$5.50 ea
Fresh Produce Mandarins Imported
arrow icon exclamation icon Out of stock Out of stock
Simply Squeezed Fruit Juice Orange $2.50 ea
$2.50 ea


Qty Price
Pump Water Nz Spring $2.00 ea
$2.00 ea
Chelsea White Sugar $2.70 ea club price $3.60 non club member
$2.70 ea club price $3.60 non club member
Chelsea Icing Sugar $3.50 ea
$3.50 ea