Crêpes with pan-fried orange, pear, caramel and granadilla
The perfect, sweetest end to a Valentine’s dinner.
SERVES 2 | TOTAL TIME 30 minutes
INGREDIENTS
- 4 pack frozen pancakes
- 2 tbsp butter
- 2 oranges, peeled and sliced
- 2 pears, cored and sliced
- 1 bottle sore bought caramel
- mascarpone, to serve
- granadilla pulp, to serve
- icing sugar, to dust
METHOD
DEFROST 4 frozen pancakes according to packaging instructions.
HEAT a large frying pan over medium heat and add butter. To the pan, add oranges and pears and fry until soft, about 5 – 10 minutes. Add a large drizzle of caramel sauce to the pan and toss to coat the fruit, then remove from heat.
HEAT your crêpes and fill each one with the fruit, more caramel sauce and mascarpone, and roll up. Serve dusted with icing sugar and drizzled with granadilla pulp.
FOOD TEAM TIP: Your crepes, you make the rules! Alternate fruits and sauces as you like.
Crêpes with pan-fried orange, pear, caramel and granadilla
Ingredients
- 4 pack frozen panckes
- 2 tbsp butter
- 2 oranges, peeled and sliced
- 2 pears, cored and sliced
- 1 bottle sore bought caramel
- mascarpone, to serve
- granadilla pulp, to serve
- icing sugar, to dust
Instructions
Defrost 4 frozen pancakes according to packaging instructions.
Heat a large frying pan over medium heat and add butter. To the pan, add oranges and pears and fry until soft, about 5 – 10 minutes. Add a large drizzle of caramel sauce to the pan and toss to coat the fruit, then remove from heat.
Heat your crêpes and fill each one with the fruit, more caramel sauce and mascarpone, and roll up. Serve dusted with icing sugar and drizzled with granadilla pulp.
Made these crêpes with pan-fried orange, pear, caramel and granadilla? Tag us @foodandhomesa #cookingwithFH on Instagram
ALSO SEE: Crepes Suzette
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
