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.