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| Breakfast crepes with orange and passionfruit compote |
Serves 4-6
Breakfast crepes with orange and passionfruit compote ingredients: 6 oranges, peeled, white pith removed, segmented (any juice reserved) 8 passionfruit, halved. 1/3 cup (80ml) light agave syrup or maple syrup. 1 cup (150g) plain flour, sifted. 2 eggs. 300ml milk. 50g butter, melted. 250g creme fraiche or sour cream. 1 tsp vanilla extract. 100g hazelnut, roasted, crushed
Breakfast crepes with orange and passionfruit compote recipe: To make the compote, Place orange segment and juice in a saucepan. Scoop passionfruit plup into a sieve set over the pan and press to extract juice. Discard seeds. Add 2 tbs agave syrup to the pan and bring to a simmer over medium heat. Using a slotted spoon, transfer orange segments, to a bowl. Bring liquid to the boil, then simmer over medium-high heat for 5 minutes or until reduced by half. Pour over the orange and set aside to cool. To make the crepes, combine flour and a pinch of salt in a large bowl. Make a well in the centre, and they eggs, then gradually and the milk, whisking until smooth-the consistency should be similar to very runny cream (add more milk if necessary) alternatively, whiz in a food processor. Pour batter into a jug, cover and stand at room temperature for 20 minutes. Preheat oven to 150C. Place place a 16cm crepe pan cover medium heat and brush with a little melted butter. Pour in enough batter to almost coast the bottom of the pan, then swirl pan to completely coat. Cooking for 1 minute. then flip and cook for a further 30 seconds or until golden. Transfer to plate and keep warm in the own. Repeat with remaining butter and batter to make 12 crepes. Place creme fraiche, vanilla and remaining 2 tbs agave syrup in a bowl and stir to combine. Place a dollop of creme fraiche and 3 orange segments on one-quarter of each crepe. Fold crepe in half to cover filling, then in half again to form a parcel. Repeat with remaining crepes and filling. Divide crepes among plates and top with remaining creme fraiche and compote. Scatter with hazelnuts, then serve. By then, the Breakfast crepes with orange and passionfruit compote is ready
