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10 minutes
20 minutes
30 minutes
- 2 ruby red grapefruit, peeled, thinly sliced
- 1 vanilla bean, split, seeds scraped
- 3 sprigs fresh rosemary
- 53.75 gm caster sugar
- 165.00 gm crème fraîche
- 108.90 gm blood orange and pink grapefruit jam
- 8 Dutch pancakes, warmed
- Preheat the oven to 180C/160C fan forced. Arrange grapefruit in a baking dish with vanilla bean, seeds, and rosemary. Sprinkle with sugar and bake for 20 minutes until slightly syrupy.
- Place the crème fraîche in a bowl and gently fold in the jam.
- Spread the creamy crème fraîche mixture evenly over the pancakes, fold them into neat triangles, then garnish with fresh grapefruit slices, a generous drizzle of pan juices, and a sprinkle of fragrant rosemary.
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