Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Crespelle with grapefruit and mascarpone

You'll need

  • 250 gm
  • plain flour
  • 10 gm
  • caster sugar
  • 500 ml (2 cups)
  • milk, plus extra to thin if necessary
  • 3
  • eggs
  • 50 gm
  • unsalted butter, melted, plus extra for greasing pan
  • 240 gm
  • mascarpone
  • For dusting:
  • pure icing sugar
  •  
  • Caramelised ruby grapefruit
  • 2
  • ruby grapefruit
  • 400 gm
  • caster sugar
  • 50 ml
  • brandy

Method

  • 01
  • Sift together dry ingredients and ¼ teaspoon salt into a bowl. Whisk milk, eggs and melted butter in a separate bowl to combine, add to dry mixture, whisking to combine. Pass through a sieve into a jug. Add a little extra milk, if necessary, to thin to pouring consistency and refrigerate to rest (2-3 hours).
  • 02
  • Preheat oven to 160C. For caramelised ruby grapefruit, remove rind from grapefruit with a peeler, then remove and discard pith, finely slice rind and set aside. Slice grapefruit into rounds, place in a bowl with their juice, set aside. Bring sugar and 50ml water to boil in a small saucepan, stirring to dissolve sugar, then brush down sides of pan with a wet pastry brush. Cook over medium heat until caramelised (15-20 minutes). Add rind, grapefruit and brandy (be careful, it will flame) and cook until rind is tender and caramel is of drizzling consistency (1 minute).
  • 03
  • Meanwhile, heat a 25cm-diameter non-stick frying pan over medium heat, brush pan with butter and pour enough mix to thinly cover the bottom of the pan (about 60ml). Cook until brown (2-3 minutes), turn and cook until cooked through (1 minute). Transfer to a tray, set aside to cool and repeat with remaining mixture.
  • 04
  • Spread crêpes with mascarpone, then fold into quarters. Place on an oven tray lined with baking paper, sprinkle with icing sugar and warm in oven (2-3 minutes). Transfer to plates, spoon over grapefruit mixture and serve immediately.
Note“Many of us grew up eating crêpes Suzette in restaurants. Our version uses tart ruby grapefruit and mascarpone to cut through the syrupy caramel. Citrus fruit is in its prime in winter and ruby grapefruit are underrated gems, but blood oranges or mandarins work beautifully as well. With a glass of Sauternes, this dish warms the soul.”

This recipe is from the August 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
  • 20 min preparation
  • 1 hr cooking (plus resting)
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people
  • 20 min preparation
  • 1 hr cooking (plus resting)

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.