1 cup plain/all-purpose flour
1 cup wholemeal flour
4 free-range eggs
2 1/2 cups milk
1 1/2 cups buttermilk
Sea salt (optional)
Butter or canola oil spray for cooking
1 cup runny honey
2 sprigs rosemary
Creme fraiche to serve
6 large blood (or regular navel) oranges
2 ruby red grapefruit
2 tbsp caster sugar
Small handful mint leaves
To make the citrus compote, first segment the fruit. Cut the top and bottom from 1 orange, then place on a chopping board, working from top to bottom, use a small, sharp knife to cut away all the skin and pith. Take the fruit in your hand and holding it over a bowl to catch the juices, carefully cut each inner segment away from the membrane letting the segments fall into the bowl. They should be free of any white pith or pips. Repeat this with the remaining oranges and the grapefruit.
Heat a large frying pan over medium heat, add the fruit segments and juices and 1 tablespoon of sugar and mix to combine. Cook for 3 to 4 minutes to soften the fruit then transfer the contents of the pan to a strainer placed over a bowl. Reserve the fruit and set aside and return the juices to the pan, add the remaining sugar and simmer over medium heat for 12-15 minutes until reduced by 2/3rds and syrupy. Pour the syrup over the reserved fruit segments, stir through the mint leaves and set aside.
Preheat the oven to it's lowest temperature.
Sift the plain flour into a large bowl then add the wholemeal flour and make a well in the center, crack the eggs into the well combine the milk and buttermilk in a jug with a fork then using a large balloon whisk start to combine the flour and eggs gradually adding the milk. You want the batter to be the consistency of thin, runny cream. At this stage add a pinch of salt if you like.
Warm a crepe pan (mine measures 18cm) over high heat add a small knob of butter and let it melt, alternatively spray with canola oil and let it warm through. Add 1 small ladle (about 1/2 cup) of batter, swirling the pan to ensure a thin, even coverage. Cook for about 1 minute then using a palette knife or spatula flip the crepe over and cook the other side for one minute or until browned and crispy at the edges (I find the second side takes a teeny bit longer to cook than the first). Turn out onto a plate and repeat with the remaining batter keeping the cooked crepes warm in the oven while you do the rest. You should have enough to make about 16 crepes.
Meanwhile place the honey and rosemary sprigs in a small saucepan, bring to simmering point and cook over low-medium heat for 6 minutes to infuse flavours. Be careful not to let the honey boil as it can burn and spoil very quickly. Carefully transfer to a jar.
Place a warm crepe on a plate add 1 teaspoon of citrus compote to one half and top with a generous teaspoon of creme fraiche, fold the crepe over the filling and then into quarters. Repeat with two more crepes (3 per serve is ideal). Finish with a good drizzle of rosemary honey.