Christine Capendale’s Crepes with Pan Fried Oranges & Honey Whipped Mascarpone, perfect with Groot Constantia Grand Constance 2016…

Christine Capendale’s Crepes with Pan Fried Oranges & Honey Whipped Mascarpone

The crepes are made with a rich pancake batter.  They are light and soft, and you can make them beforehand.  The batter will last in the fridge for at least 2 days.

Serves 4

250 ml flour
2,5 ml  baking powder
Pinch of salt
2 large eggs
45 ml sunflower oil
30 ml lemon juice
375 ml milk

Honey Whipped Mascarpone
250 g yoghurt
150 g mascarpone
Zest of one orange
50 g honey – Christine and I use Peel’s Honey from KZN

Pan Fried Oranges
4 oranges, peeled and cut into 1 cm thick slices
30 g butter
20 g castor sugar
30 g honey

Mix together the flour, baking powder and salt.  In another bowl mix together the eggs, oil, lemon juice and the milk.

Add the liquids to the dry ingredients and mix well until smooth.  Let it stand for 15 minutes.

Brush a 22cm non-stick frying pan with a little oil and pour in about 50 ml of the batter, tilt to coat the base of the pan and cook over medium heat for 2 minutes or until the top is set and cooked through.  Quickly turn it over with a spatula and cook briefly on the other side.  Transfer to a plate and repeat with the rest of the batter to make about 8 crepes

Melt the butter and castor sugar in another frying pan and cook until the butter starts to foam and brown.  Add the orange slices and cook for about 1 minute on each side. Use a slotted spoon to remove the oranges from the pan and keep aside.

Add the 30 g honey to the pan and simmer over low heat until it becomes a syrup.  If it becomes too thick – add a bit of water

Beat together the mascarpone, yoghurt, zest and 50 g honey until it becomes thick and like a mousse

Spoon mascarpone mixture onto a quarter of each crepe, fold in half, then in half again.

Place two crepes each on 4 serving plates, divide the orange slices between the plates and drizzle with the honey syrup

Groot Constantia Grand Constance 2016

This wine has an impeccable pedigree. A blend of overripe Red and White Muscat de Frontignan, the grapes were fermented en barrique on the skins for a week before being pressed. The wine was then matured for 2 years in French Oak Barrels.

From a unique bottle especially moulded for this wine. Embossed in glass on the neck, with a simple elegant label. Closed with natural cork and red wax. In the glass, a light amber, gem bright. The aromas are of desiccated citrus peel, barley sugar, soft sun-dried apricots and peaches. The rich and generous palate, from entry has a line of fruit acidity through to the long aftertaste. Butterscotch poached dried fruit, fynbos honey. The ending just negs for more. A truly impressive wine.

So good with these crepes. Also, with other desserts and bakes. A slice of Madeira Cake in the late afternoon make a great partnership.

Christine Capendale – maker of food magic

Read about Groot Constantia Wine Estate – CLICK HERE

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