Spiced Grapefruit Crepes with Cream Cheese

A memorable brunch favourite from the master of crêpes!

Crêpes

• 2/3 cup whole milk
• 6 tablespoons all-purpose flour
• 2 large egg
• 4 teaspoons sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon star anise - ground
• 1/4 teaspoon salt
• 1/2 tbsp zest from grapefruit
• 1/4 tbsp zest from orange
• 4 teaspoons unsalted butter, melted and cooled slightly, plus additional for cooking crêpes!

Filling

• 1 Florida Red grapefruit, peeled with segments removed from membrane. Roughly chop segments, strain, reserve juice.
• 1 Florida Orange, peeled, segments removed, cut in half crosswise. Strain, reserve juice.
• 1/2 tsp ground Cinnamon
• 1/4 tsp ground Star Anise (if available, not crucial)
• 1/2 tbsp Brown Sugar
• 1/2 tbsp Maple syrup
• 1 ½ tsp finely chopped Grapefruit zest
• 3 tbsp Cream cheese (chilled, cut into small cubes)
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• * Finely chopped Candied Ginger is fantastic in filling if available

Directions

1. Whisk together milk, flour, egg, sugar, cinnamon, salt, and 2 teaspoons butter until smooth. Chill batter, covered, 30 minutes
2. Lightly brush a 10-inch nonstick skillet with butter, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook crêpe until just set and golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingertips.
3. Cook until underside is set, about 20 seconds more. Transfer crêpe to a plate. Brush skillet with more butter and make another crêpe in same manner. Reserve skillet and repeat with remaining batter.
4. Mix first seven ingredients for filling together in bowl (everything but Cream Cheese). Let marinate for 20 minutes.
5. Crumble or cut Cream Cheese into small cubes