The last post from my #eidinspo2018 using citrus fruits brings us to these delicious crepes. They are my take on the classic Crêpe Suzette. The best part of this is the crêpe recipe is so easy to use and remember that you probably won’t ever need another one! These are delicious served immediately or after standing at room temperature, so they would work perfectly well if you prepared them before hand. You can also fill them and pour the sauce over at the last minute if you prefer. It’s a win-win situation really.

INGREDIENTS:

For the Crêpes (makes approx 12)

• 1 cup flour
• 1 egg
• 1 1/3 cup milk
• pinch of salt

For the sauce/topping

• a knob of butter (1 – 2Tb)
• sugar to taste ( 1 – 2Tb)
• orange segments (from one orange)
• grapefruit segments (from one grapefruit)
• the juice from both of these, catch any dripping while you are segmenting them, and squeeze out the rest. You can add extra if you wish.
• Creamed cottage cheese/ cream cheese for the filling

METHOD:

1. To make the crêpes, mix the dry ingredients together in one bowl and the wet ingredients in another.
2. Make a well in the centre of the dry ingredients and add the wet ingredients. Whisk whisk whisk until there are no lumps.
3. The mixture should be a pouring consistency.
4. Heat up a dry frying pan, use a pastry brush to lightly butter or oil it, then pour 1/3 – 1/2 cup of mixture in and swirl the pan around until the mixture coats the pan in a thin layer. The amount of mixture you use will depend on the size of your pan.
5. To make the sauce, melt the butter and sugar in a saucepan and add the juice from the grapefruit and oranges. Reduce until thickened – thick enough to coat the back of a spoon (nappé).
6. Once the sauce has thickened add the segments in and take off the heat.
7. Spread some cream cheese or creamed cottage cheese on each crêpes and fold into triangles.
8. Lay them out on a platter and. pour the sauce and segments over. (or get everyone to make their own!)
9. Enjoy!