CREPES WITH PAN FRIED ORANGES AND HONEY WHIPPED MASCARPONE

CREPES WITH PAN FRIED ORANGES AND HONEY WHIPPED MASCARPONE

(Serves 4)

INGREDIENTS

CREPES

250 ml flour

2,5 ml  baking powder

Pinch of salt

2          large eggs

45 ml   sunflower oil

30 ml   lemon juice

375 ml milk

HONEY WHIPPED MASCARPONE

250 g   yoghurt

150 g   mascarpone

Zest of one orange

50 g     honey

PAN FRIED ORANGES

4          oranges, peeled and cut into 1 cm thick slices

30 g     butter

20 g     castor sugar

30 g     honey

METHOD:

• • Mix together the flour, baking powder and salt. In another bowl mix together the eggs, oil, lemon juice and the milk.
  • Add the liquids to the dry ingredients and mix well until smooth. Let it stand for 15 minutes.
  • Brush a 22cm non-stick frying pan with a little oil and pour in about 50 ml of the batter, tilt to coat the base of the pan and cook over medium heat for 2 minutes or until the top is set and cooked through. Quickly turn it over with a spatula and cook briefly on the other side.  Transfer to a plate and repeat with the rest of the batter to make about 8 crepes
  • Melt the butter and castor sugar in another frying pan and cook until the butter starts to foam and brown. Add the orange slices and cook for about 1 minute on each side. Use a slotted spoon to remove the oranges from the pan and keep aside.
  • Add the 30 g honey to the pan and simmer over low heat until it becomes a syrup. If it becomes too thick – add a bit of water
  • Beat together the mascarpone, yoghurt, zest and 50 g honey until it becomes thick and like a mousse
  • Spoon mascarpone mixture onto a quarter of each crepe, fold in half, then in half again.
  • Place two crepes each on 4 serving plates, divide the orange slices between the plates and drizzle with the honey syrup