2 tbsp sugar

1/2 cup whole milk

3 large organic eggs

2 tbsp unsalted butter, melted and cooled

1/4 tsp salt

Butter for brushing pan

1 1/2 cup Mascarpone

2 tsp freshly grated lemon zest

1 tsp icing sugar

 

1 Florida grapefruit, segmented and coarsely chopped

1 orange, segmented and coarsely chopped

1 kiwi, peeled, segmented and coarsely chopped

1 tbsp fresh mint, finely chopped

 

1 cup 35% cream, whipped

1 tbsp icing sugar

1/2 vanilla pod

 

2 tbsp toasted almonds, sliced

 

 

In a food processor, blend the flour, the sugar, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, and the salt for 5 seconds. Scrape sides to ensure everything is incorporated. Mix again until smooth. Heatcrepe pan over medium heat and brush with butter. Ladle batter into pan until bottom is just covered.Cook crepe until barely starting to brown, about 2 minutes. Flip and cook 30 seconds. Reserve crepe on paper towel and repeat.

 

Mix all ingredients for grapefruit salsa and reserve.

 

Whip mascarpone with zest and sugar. Spoon into crepes and roll.

 

Whip cream and add vanilla seeds, pod and sugar.