Serves 8
Cooking Time Prep time 20 mins, cook 1 hr (plus resting)

250 gm	plain flour
10 gm	caster sugar
500 ml (2 cups)	milk, plus extra to thin if necessary
3	eggs
50 gm	unsalted butter, melted, plus extra for greasing pan
240 gm	mascarpone
For dusting:	pure icing sugar
Caramelised ruby grapefruit
2	ruby grapefruit
400 gm	caster sugar
50 ml	brandy

1	Sift together dry ingredients and ¼ teaspoon salt into a bowl. Whisk milk, eggs and melted butter in a separate bowl to combine, add to dry mixture, whisking to combine. Pass through a sieve into a jug. Add a little extra milk, if necessary, to thin to pouring consistency and refrigerate to rest (2-3 hours).
2	Preheat oven to 160C. For caramelised ruby grapefruit, remove rind from grapefruit with a peeler, then remove and discard pith, finely slice rind and set aside. Slice grapefruit into rounds, place in a bowl with their juice, set aside. Bring sugar and 50ml water to boil in a small saucepan, stirring to dissolve sugar, then brush down sides of pan with a wet pastry brush. Cook over medium heat until caramelised (15-20 minutes). Add rind, grapefruit and brandy (be careful, it will flame) and cook until rind is tender and caramel is of drizzling consistency (1 minute).
3	Meanwhile, heat a 25cm-diameter non-stick frying pan over medium heat, brush pan with butter and pour enough mix to thinly cover the bottom of the pan (about 60ml). Cook until brown (2-3 minutes), turn and cook until cooked through (1 minute). Transfer to a tray, set aside to cool and repeat with remaining mixture.
4	Spread crêpes with mascarpone, then fold into quarters. Place on an oven tray lined with baking paper, sprinkle with icing sugar and warm in oven (2-3 minutes). Transfer to plates, spoon over grapefruit mixture and serve immediately.

Note“Many of us grew up eating crêpes Suzette in restaurants. Our version uses tart ruby grapefruit and mascarpone to cut through the syrupy caramel. Citrus fruit is in its prime in winter and ruby grapefruit are underrated gems, but blood oranges or mandarins work beautifully as well. With a glass of Sauternes, this dish warms the soul.”

This recipe is from the August 2009 issue of Australian Gourmet Traveller.