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Crepes filled with passion fruit curd & mascarpone.
Mix the passion fruit juice with the sugar, eggs & butter in bowl
Place over a pot of boiling water and whisk frequently over a period of 20 minutes. Or until the mixture becomes thick and smooth.
Soften the gelatine in a little water and stir into the hot curd, whisk and reserve aside.
Whisk the eggs, milk and sugar together for the crepes and then rain in the sieved flour. Melt the butter over a medium heat until it becomes a light nutty brown colour. Pour into the crepe mixture and stir to incorporate.
Whip the mascarpone, cream and sugar to a soft peak and reserve.
To make the crepes, heat a little oil in a good non-stick frying pan.
Take a small ladle of pancake batter and holding the pan at a 45 degree angle pour the mix at the top of the pan.
This allows the mix to run around the pan to form a thin, even pancake.
As the pancake sets, little bubbles will appear on the surface, it should be a light golden brown. Flip and cook for a further 2 minutes.
Spread the curd over the crepes, add a dollop of mascarpone and roll up neatly.
Juice the fresh passion fruit and spoon over the top.
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