Crepes with Mascarpone and Orange Sauce

Name: Crepes with Mascarpone and Orange Sauce
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Ingredients: crepes; 1 egg; 100ml milk; 50ml beetroot juice; 1 tablespoon oil (or melted butter); 1 tablespoon rum; 1 teaspoon vanilla extract; pinch of salt; 55g all-purpose flour; 1 pat of butter (for greasing the pan); filling; 300g mascarpone; 3 tablespoons brown sugar; 2 tablespoons milk; 3 pinches ground cinnamon; orange sauce; 600ml orange juice (freshly squeezed); 3 tablespoons brown sugar; 1 cinnamon stick (4cm); 1 clove; 1/4 teaspoon ginger powder; pinch of ground nutmeg; 1 green cardamom pod; 1 tablespoon butter; 1 orange (sliced); 1/2 pink grapefruit (sliced)

February 5, 2013

Valentine's Day Lacto-Ovo Vegetarian Recipes Desserts Cheese Fruits

Recipe: Crepes with Mascarpone and Orange Sauce

My crepes are already dressed for Valentine's Day: they put on their pink dress and wrapped themselves in an orange and grapefruit perfume. What are your plans?

Note: You can't taste the beetroot in the crepes 😉

Ingredients

Crepes

1 egg
100ml milk
50ml beetroot juice
1 tablespoon oil (or melted butter)
1 tablespoon rum
1 teaspoon vanilla extract
pinch of salt
55g all-purpose flour
1 pat of butter (for greasing the pan)

Filling

300g mascarpone
3 tablespoons brown sugar
2 tablespoons milk
3 pinches ground cinnamon

Orange Sauce

600ml orange juice (freshly squeezed)
3 tablespoons brown sugar
1 cinnamon stick (4cm)
1 clove
1/4 teaspoon ginger powder
pinch of ground nutmeg
1 green cardamom pod
1 tablespoon butter
1 orange (sliced)
1/2 pink grapefruit (sliced)

Servings: 3-4

How to prepare crepes with mascarpone and orange sauce

Prepare the sauce: Put the orange juice with sugar and all the spices to boil for 20-25 minutes from when it starts boiling. Remove the pot from heat and add the butter cut into cubes, stirring until melted. Add orange and grapefruit slices. Let it cool, then refrigerate until needed.
* To get beautiful orange and grapefruit slices without peel and membranes, supreme the citrus by cutting off the peel and membrane with a knife.
For the filling: Mix mascarpone with milk, sugar, and cinnamon until smooth and the sugar is dissolved. Keep refrigerated until needed.
Crepes: Mix all the crepe ingredients until smooth. The only difference from regular crepes is using beetroot juice instead of water. You'll get 5 crepes of 26cm diameter.
* I juiced the beetroot in a juicer and it came out quite thick, so I added an extra 30ml of water beyond what's listed; if your beetroot juice is like nectar, add that amount of water too; if the juice is thin, follow the recipe quantities.
Place 2 or 3 crepes next to each other, slightly overlapping. Put the filling on one side and then roll them tightly. Cut the roll into pieces of desired size. Repeat until you finish the crepes and filling. The unsightly ends are for the cook to eat 😉
Serving: Put orange sauce and pieces of orange and grapefruit on plates. Place crepe rolls on top.