CITRUS & RICOTTA CREPE

Description

LUXURY FRENCH CREPE MIX

THE PERFECT MIX

Add 1kg Dry Mix to 1.25 – 1.5 L of cold water. Blend together until there are no lumps for the perfect batter mix.

Pre-heat Crepe Maker to 210-230°. Pour approx 125ml of mix batter onto Crepe Maker, turn quickly with spreader to form perfect circle. Allow to cook for 45 seconds to 1 minute until golden on bottom side. Flip crepe with spatula and repeat on other side.

INSTRUCTIONS

Filling: Mix mascarpone and ricotta together in a medium-sized bowl until smooth. Set aside.

Sauce: Grate or zest peel from grapefruit and orange and set aside. Using a sharp knife, cut away skin and white pith from grapefruit and orange. Working over a bowl to catch the juices, cut grapefruit and orange between membranes to release segments. Squeeze juice from membranes into the bowl to make ¼ cup of juice. Melt butter in a heavy-based, large frying pan over medium heat until it begins to bubble. Add Grand Marnier and maple syrup and simmer 1-2 minutes. Add zests, juice and segments and simmer gently over medium-low heat for 3 mins, or until sauce thickens slightly.

To Serve: Spread a large spoonful of filling over each crepe and fold in half, then in half again, forming triangles. Place 3 folded crepes on each of 4 plates, then spoon sauce and segments over crepes and serve immediately.