Orange Cream Crepes
- For the batter
- 3 eggs
- 2 tablespoons Vanilla sugar
- 1 generous pinch lemon zest (organic)
- 120 grams Pastry flour
- 2 tablespoons cornstarch
- sugar (for dusting)
Preheat the oven to 200°C (approximately 400°F).
For the batter: Separate eggs and beat yolks and vanilla sugar until creamy. Beat egg whites and lemon zest until stiff. Fold flour and cornstarch into whites, then fold all into egg yolk cream.
Line a baking sheet with parchment paper. Pour 4 disks (about 16 cm or 6 inches in diameter) of batter onto baking sheet. Bake until golden brown, about 10 minutes. Remove from oven, release onto a sugared tea towel and peel off parchment. Let cool.
For the filling: Rinse orange with hot water, pat dry and zest. Peel both oranges and carefully separate segments from white skins, reserving juice. Squeeze juice from remaining pulp.
Combine mascarpone, sugar, orange zest, vanilla seeds and 2-3 tablespoons of orange juice. Beat cream until stiff and fold into mascarpone mixture. Spread filling and orange segments onto each crepe and dust with powdered sugar. Serve garnished with mint.