Citrus and ricotta crepes

For the Crepes: Using a stick mixer or blender, mix flour, sugar, salt, milk, eggs and cream together in a large bowl until very smooth. Set aside for 30 mins to allow time for the flour to absorb the liquid.

For the Filling: Mix mascarpone and ricotta together in a medium-sized bowl until smooth. Set aside.

To make the Crepes: Heat a crepe pan or heavy-based, 16cm, non-stick frying pan over medium-low heat.

Dab some paper towel into the butter and grease pan.

Using a ladle, pour 1/4 cup of batter into the centre of the pan and swirl to coat the base thinly. Cook for 1 1/2 mins, or until edges of crepe are pale golden.

Loosen edges gently with a spatula and carefully flip crepe over. Cook a further 1 min, or until golden. Remove to a plate.

Repeat with remaining batter, wiping pan with butter as needed and making 12 crepes in total.

For the Sauce: Grate or zest peel from grapefruit and orange and set aside.

Using a sharp knife, cut away skin and white pith from grapefruit and orange.

Working over a bowl to catch the juices, cut grapefruit and orange between membranes to release segments. Squeeze juice from membranes into the bowl to make 1/4 cup of juice.

Melt butter in a heavy-based, large frying pan over medium heat until it begins to bubble.

Add Grand Marnier and maple syrup and simmer 1-2 mins. Add zests, juice and segments and simmer gently over medium-low heat for 3 mins, or until sauce thickens slightly.

To Serve: Spread a large spoonful of filling over each crepe and fold in half, then in half again, forming triangles.

Place 3 folded crepes on each of 4 plates, then spoon sauce and segments over crepes and serve immediately.