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NICE TO EAT YOU

Photography: Lorem ipsum

C R Ê P E S W I T H S E A B U C K T H O R N A N D C I T R U S F R U I T S A U C E

Recipe 1

FOR THE TOPPING:

4 ORGANIC CITRUS FRUITS (E.G. LEMONS, ORANGES, GRAPEFRUITS)

½ TSP AGAR-AGAR

3 TBSP CANE SUGAR

5 TBSP SEA BUCKTHORN LIQUEUR

Method

Wash the citrus fruits and then use a zester to obtain around a tablespoon of peel; grate some more zest, too. Halve and juice two lemons, then fillet the orange and grapefruit. Mix the lemon juice with the agar-agar.

Next, caramelise the cane sugar in a saucepan, deglaze with 100 ml of water, the lemon juice mix, and the liqueur. Stir thoroughly to obtain a smooth sauce; add the filleted fruit and keep warm.

To make the crêpes, melt the butter and then whip it to a froth with the milk and eggs. Work in the flour and a pinch of salt, stirring to a thick batter. Warm the pan and add clarified butter, frying the crêpes in it one by one until the batter is used up. Serve the crêpes with the sauce.

Tip: Why not use the shells of the orange or grapefruit to serve the fillets and sauce?