Mitchell Watt and Curtis Stone's citrus and ricotta crepes

Mitchell Watt and Curtis Stone's citrus & ricotta 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
  • 1 cup mascarpone
  • 1 cup ricotta cheese
  • 1 ruby grapefruit
  • 1 orange
  • 60g unsalted butter
  • 2 tbsp Grand Marnier or other
  • orange liqueur
  • 1/2 cup pure maple syrup

Preparation method

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.

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

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.

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.

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.

Watch the recipe being cooked below

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