Recipe for Stuffed Crepes with Chinese Mandarins
Delicious dessert of crepes filled with Chinese mandarins in an orange syrup, topped with whipped cream and chocolate shavings. Special twist: incorporating grated Chinese mandarin zest into the batter. Perfect balance of sweetness and acidity.
Instructions
- In a bowl, mix the flour, milk, water, salt, sugar, whole eggs, egg yolks, and the remaining ingredients. Then add the first 25 g of melted and filtered butter. Work until you get a smooth batter and let it rest for an hour.
- Melt some of the remaining butter in a 15 cm pan and spread it evenly. Pour a ladle of the batter and cook the crepe on both sides over low heat for about two minutes. Repeat until all the ingredients are used up.
- Keep the crepes warm in the oven at low temperature.
- Prepare the syrup by putting the orange juice, sugar, and ginger in a saucepan; bring to a boil and reduce by half.
- Clean the Chinese mandarins, cut them in half, and cook them in the syrup for a few minutes before adding the orange liqueur and rum.
- Fill each crepe with some of the Chinese mandarins, fold them into quarters, and place them on individual plates.
- Pour the remaining fruits with the warm syrup over the crepes, garnish with whipped cream and chocolate shavings.
Notes
Add a special touch to the recipe by incorporating grated Chinese mandarin zest into the crepe batter to intensify the citrusy aroma.