Mitchell Watt and Curtis Stone's citrus and ricotta crepes
Ingredients
- CREPES
- 1 cup flour, sifted
- 1 tbsp caster sugar
- pinch of salt
- 1 1/4 cups full cream milk
- 2 large free range eggs
- 1/2 cup thickened cream
- 20g unsalted butter, softened, for cooking
- FILLING
- 1 cup mascarpone
- 1 cup ricotta cheese
- SAUCE
- 1 ruby grapefruit
- 1 orange
- 60g unsalted butter
- 2 tbsp Grand Marnier or other
- orange liqueur
- 1/2 cup pure maple syrup
Preparation method
- FOR THE CREPES
- Using a stick mixer or blender, mix flour, sugar, salt, milk, eggs and cream together in a large bowl until very smooth. Set aside for 30 mins to allow time for the flour to absorb the liquid.
- FOR THE FILLING
- Mix mascarpone and ricotta together in a medium-sized bowl until smooth. Set aside.
- TO MAKE THE CREPES
- Heat a crepe pan or heavy-based, 16cm, non-stick frying pan over medium-low heat.
- Dab some paper towel into the butter and grease pan.
- Using a ladle, pour 1/4 cup of batter into the centre of the pan and swirl to coat the base thinly. Cook for on and a half mins, or until edges of crepe are pale golden.
- Loosen edges gently with a spatula and carefully flip crepe over. Cook a further 1 min,
- or until golden. Remove to a plate.
- Repeat with remaining batter, wiping pan with butter as needed and making 12 crepes in total.
- FOR THE 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 1/4 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 mins. 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.
