Mandarin Crepes

Serves four.

Whip cream ready for serving.

Make mandarin Syrup, then crepes and serve immediately.

MANDARIN SYRUP:

In a small pot dissolve over a medium heat 1/2 cup sugar, 1/2 cup of water and 3/4 cup freshly squeezed mandarin juice.

Add 1 cup of mandarin segments.

Thicken with 2 Tablespoons of cornflour mixed to paste with cold water.  

(The syrup can be made thin or thick, adjust amount of cornflour to thicken to your desired consistency)

CREPES: 

Sift 3/4 cup plain flour into a bowl and add 2 Tablespoons caster sugar,  three beaten eggs, 1 tablespoon oil, and 1 cup milk.

Mix well and let the mixture sit for 20 minutes.  Mix again,  and proceed to make crepes.

Make thin crepes in a small nonstick pan by placing 2-3 spoonfuls of batter in the pan. Cook until lightly brown and flip to cook the other side.

Place on a dinner plate - cover with foil to keep warm, until you make all the crepes.

TO SERVE:

Fold each crepe half and half again. place on a plate or in individual serving bowls.  Spoon the sauce over the crepes and add extra mandarins. 

Add a dollop of cream and serve. 

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