Fruity and light, these crêpes with mascarpone and orange salad will round off your meal with a sweet and spicy note. It is divine!
TO DRINK: Go for Graham Beck Rhona Muscadel 2003, a showy fortified wine with a silky fruit explosion on the palate.
Crêpes with mascarpone and orange salad
- 14 oranges, peeled, sliced into segments
- 400g sugar
- 500ml (2 cups) water
- 5 cloves
- 3 star anise pods
- 2 cinnamon sticks
- 150g cake flour
- 5ml (1 tsp) castor sugar
- 280ml milk
- 2 jumbo eggs
- a pinch of salt
- oil, for frying
- 250ml (1 cup) mascarpone
- castor sugar, to taste
- 5ml (1 tsp) vanilla extract
Place the orange segments in a bowl.
Heat the sugar, water and spices in a saucepan over a low heat until it forms a slightly thick syrup, about 20 minutes. Pour the syrup over the oranges and set aside.
Blend all the crêpe ingredients in a food processor until smooth. Strain into a jug and leave to rest at room temperature for 1 hour.
Oil the base of a crêpe pan and heat over a medium heat. Pour in enough batter to cover the base thinly. Cook until bubbling, then turn over and cook until golden. Stack the crêpes between wax paper until all the batter has been used. Cover to keep warm.
For the mascarpone cream, combine all the ingredients and mix until smooth.
Place a dollop of mascarpone in the centre of each crêpe and fold into a loose triangle. Place a large spoonful of the oranges in the syrup on the side. Drizzle syrup over the crêpes and serve.
The crêpes can be made beforehand and frozen until needed. Stack them between sheets of wax paper so that they don’t stick together when frozen. If you don’t have a crêpe pan you can just use a small frying pan.