|Crepes with Passionfruit Curd|
My passionfruit vine went wild this season and was covered in lots of gorgeous flowers followed by the fragrant wrinkled purple skinned fruit. But rather than providing me with a steady stream of fruit it hit me all at once and in the space of a week the majority of the fruit had fallen off the vine. What a shame I just had to whip out some recipes and cook up something delicious. And the february heat is quenched with a cocktail of passionfruit cordial, mint, vodka with a splash of soda on ice.
1 cup passionfruit pulp (some of the seeds removed)
1 1/2 cups sugar
Melt the sugar, butter and passionfruit together in a double boiler (bowl over boiling water, but not in boiling water so that there is better heat control) Add the beaten eggs to the passionfruit mixture and cook until mixture thickens stirring steadily. Do not boil or mix will turn into scrambled eggs. Pour into sterilised jars makes 2x 500ml jars. Refrigerate until needed.
255 grams flour
1/4 tsp salt
2 tbsp sugar
4 whole eggs
2 tbsp melted butter
Sieve the dry ingredients into a bowl, make a well in the centre. Mix the wet ingredients together and combine gradually incorporating the flour from the sides. Mix till a smooth batter forms. Add enough mixture to the bottom of a heated and greased pan to cover the bottom of the pan thinly. Cook until a golden brown turn and cook on the other side.
Serve hot crepes with passionfruit curd and vanilla ice-cream.
3 cups passionfruit pulp
1 cup lemon juice
3 cups water
4 cups sugar
1 tbsp tartaric acid
Bring to the boil strain off some of the seeds and pour into sterilised bottles.