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Mitchell Watt and Curtis Stone's citrus and ricotta crepes

Mitchell Watt and Curtis Stone's citrus & ricotta crepes
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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.

Watch the recipe being cooked below

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