Crêpes Spice Blend

Origin & Story

This seasoning was born in my kitchen when I was looking for a balanced, not-too-dominant sweetness for a crêpes dessert. I didn't want a classic vanilla sugar, but a blend with depth, fruitiness and a light spice – perfect for doughs, for sprinkling or for flavouring cream. In this combination with tonka bean, cinnamon and orange, the blend brings a fine tension between warmth, freshness and natural sweetness.

Highlights

Cane sugar and coconut blossom sugar provide caramelly sweetness with structure. Ceylon cinnamon, vanilla and finely grated tonka bean add spice, while orange zest brings fresh fruity notes. The blend is finely ground, easy to sprinkle and suits dough, filling or directly on freshly baked crêpes. It was developed exclusively by me and is made exclusively at Manufaktur Funke. The exact recipe remains my secret.

Quality

All ingredients are processed fresh and single-batch by hand – no additives, no technical aids, no artificial flavourings or anti-caking agents.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

I sprinkle the blend directly over hot crêpes with a whipped orange cream filling. If you like, caramelise the surface with a blowtorch – for a fine crust with depth.

Recommended use

• For sweet crêpe and pancake batters

• As a sugar substitute in fillings with cream or quark

• For sprinkling over apple fritters or Dampfnudeln

• For sweet butter blends on brioche or Zopf

Recipe idea

Crêpes with spiced sugar, orange cream & caramelised nuts
View recipe

Origin / Ingredients

Cane sugar (Mauritius), coconut blossom sugar (Indonesia), Ceylon cinnamon (Sri Lanka), vanilla (Madagascar), tonka bean (Brazil), orange zest (Spain).
All ingredients are processed with craftsmanship, 100%, at Manufaktur Funke.

Storage

Store in a dry place away from light. Reseal well after opening.