11 June 2015

Mandarin Crepes with Mandarin Syrup...


Citrus and crepes =LOVE!
Mia Bella Gardens is overflowing with winter fruits...
The Manadarin tree is ripe for the picking.
Vibrant orange organic deliciousness! 
Mandarin juice is divine, 
so when I came across this recipe in a vintage cookbook for mandarin crepes, 
the recipe development began...
First the saucy syrup was prepared. That sweet citrus smell was heaven!
The crepes whipped up, folded, plated, ladled with syrup and served.

Mandarin Crepes

Serves four.
Whip cream ready for serving.
Make mandarin Syrup, then crepes and serve immediately.

MANDARIN SYRUP:
In a small pot dissolve over a medium heat 1/2 cup sugar, 1/2 cup of water and 3/4 cup freshly squeezed mandarin juice.
Add 1 cup of mandarin segments.
Thicken with 2 Tablespoons of cornflour mixed to paste with cold water.  
(The syrup can be made thin or thick, adjust amount of cornflour to thicken to your desired consistency)

CREPES: 
Sift 3/4 cup plain flour into a bowl and add 2 Tablespoons caster sugar,  three beaten eggs, 1 tablespoon oil, and 1 cup milk.
Mix well and let mixture sit for 20 minutes.  Mix again,  and proceed to make crepes.
In a small non stick pan,  make thin crepes, by placing 2-3 spoonfuls of batter in pan. Cook until lightly brown and flip to cook other side.
Place on a dinner plate - cover with foil to keep warm, until you make all the crepes.

TO SERVE:
Fold each crepe half and half again. place on plate or in individual serving bowls.  Spoon over sauce and mandarins. 
Add a dollop of cream and serve,

For the printable recipe click here: