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
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