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In the Kitchen with Chado: Orange Blossom Oolong Tea Crepe

In the Kitchen with Chado: Orange Blossom Oolong Tea Crepe

Tea and Crepes, a delightful pairing that is great for either dessert or breakfast.  But have you ever thought about combining the two together for the ultimate sweet treat?  Well today we have a recipe where the filling for these light treats are made with our Orange Blossom Oolong tea.  This tea based recipe is the perfect melt in your mouth treat for this beautiful spring weather we have here at the moment in Southern California. 

Orange Blossom Oolong Tea Crepes

Pastry Cream Filling Ingredients:

  • 2 tablespoons Orange Blossom Oolong tea
  • ⅛ teaspoon Orange Blossom water
  • ¼ cup cornstarch
  • ¾ cup sugar
  • 2 cups whole milk
  • 4 egg yolks
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract

Crepes Ingredients:

  • 3 cups all-purpose flour
  • 6 eggs
  • 1 ½ cup water
  • 1 ½ cup milk
  • 6 tablespoons butter, melted
  • ¾ teaspoon salt
  • 3 tablespoons sugar
  • Melted butter for the pan
  • Orange wedges, garnish
  • Powdered sugar, garnish

Pastry Cream Directions:

  1. In a medium sized bowl, combine together the cornstarch, sugar, and egg yolks. 

  2. Once combined, add in ½ cup of milk and mix.

  3. In a pot over low to medium heat, add in the remaining milk and bring to a simmer.

  4. Once simmering, remove from heat and add in the Orange Blossom Oolong tea and allow to steep for 5 to 7 minutes.

  5. Once steeped, strain out the tea and gradually add the steeped milk to the cornstarch mixture, whisking constantly.

  6. Once combined, add the mixture back to the pot and set to a low heat and stir vigorously for 5 to 7 minutes until the mixture is thick and comes to a boil. 

  7. Add in the butter, vanilla, and orange blossom water, gently stirring.

  8. transfer the mixture to a bowl and cover with plastic wrap, set aside to cool. 

Crepe Directions:

  1. In a large bowl, combine together all of the crepe ingredients except for the butter needed for the pan to cook with. Ideally add in your liquid ingredients first then your dry, this will make it easier to combine. 

  2. With a whisk or using an electric mixer with a whisk attachment, whisk until the mixture is smooth and lump-free. 

  3. In your pan, add in a bit of butter and set to a low heat. Pour ⅓ cup of batter into the center of the pan and begin to roll the pan in a circular motion so the batter evenly distributes. 

  4. Allow to cook for a few minutes on the first side until it no longer sticks to the pan, the color should be a light brown. Then flip the crepe over to cook on the other side for a few minutes. 

  5. Once cooked, place onto a plate and you can stack the crepe onto one another as you make them.  This recipe should make about 20 crepes. 

  6. Now you can either eat these individually with the Orange Blossom Oolong tea pastry cream lightly spread across each crepe or you can construct a crepe cake. 

Crepe Cake Directions:

  1. On a cake stand, place one crepe.  Add 1 tablespoon of pastry cream in the middle of the crepe and spread it evenly over the surface of the crepe leaving ½” border all around. 

  2. Repeat the same process for however many layers you’d like for the tea crepe cake, dust the top with powdered sugar and garnish with orange slices. 

Try Today’s Tea

Orange Blossom Oolong

We took a classic oolong tea and added to it the most delicate orange blossoms. This combination of two very simple ingredients has created a tea that will tempt your senses and capture your heart. This aromatic black tea is the perfect balance of aromatic florals and light citrus.

Flavor Profile: Aromatic, Citrus, Delicate