Despite citrus season being all but over, I’ve got grapefruit on the brain at the moment. I’m not quite sure where this minor obsession came from but as long as it keeps feeding me tasty recipe ideas I’m ok with it!
These grapefruit crepes were one such idea, born mostly out of a sudden need for a snack around 4pm on a day when I’d skipped lunch. Lemon juice and sugar has always been my favorite crepe topping, despite my normally overruling love of chocolate, and I figured grapefruit juice could be just as delicious.
Ingredients (makes about 6):
- 1 egg
- 2 oz flour
- 150 ml milk
- 1/2 grapefruit
- oil or butter for cooking
- sugar (optional)
You know how that first pancake you cook is always a deformed, undercooked, burnt mess? Well it doesn’t have to be! The trick is to preheat your pan (for much longer than you think) over a high heat so it’s already really hot before you pour in your first dollop of batter. I don’t put any oil or butter in the pan until just before I’m ready to cook the first crepe, to avoid smoking out my kitchen.
While your frying pan is preheating, whisk the egg with the flour and milk and allow to stand for a few minutes while the lumps settle out. Squeeze the juice from your half grapefruit into a jug and then scoop out the flesh and add it to the batter. Cook your crepes on high with a little oil or butter until just starting to crisp up. Flip them and crisp the other side then serve hot with the juice and a sprinkle of sugar. Of course, if you want to try other toppings that’s up to you. I’m a minimalist when it comes to crepes but I do like them with vanilla ice cream too. They might also be nice for breakfast, mixing the grapefruit juice with some greek yogurt and forgoing the sugar.