Is it too late to post another blood orange recipe yet?
In our grocery stores we are almost run out of them, but I am kind of hoping you are still having some lovely and succulent oranges. Well, if you don’t find any of them now, promise me it will be the first recipe to try next season. Promise?
Honestly, I was going to post this recipe few weeks back, but I didn’t have a choice but wait. Are you wondering why?
That’s about my props. Even though I’ve got not the bad collection of the tableware and other essential stuff, I figured out I had been using the particular plate over and over recently. This blue. It’s the beautiful one, isn’t it? The worse thing I discovered, I had been posting a few recipes in a row featuring this plate. As the result, they all had been displaying at the same time on the main page. That’s not nice to have one plate on display, right?
I am not a needy!
Or I am?
Anyways, I often feel that way.
Exactly, I desperately need some shopping! Immediately!
As you see, not only do I have kicks on particular food but also on some props.
But I’ve got no time to wait but to post these Blood Orange Crepes and officially wrap this season up. They are gorgeous. Oh, I’ve already told that. What other adjectives do we have? They are scrumptious, sumptuous, succulent, and luscious. Submerged in this rich and flavorful sauce, they are so juicy and almost melting-in-your-mouth! We just devoured them.
I didn’t have all-purpose flour and used the whole one. As the result, the crepes didn’t turn out that lacy and delicate but still very good. Plus, I almost never use milk for crepes batter, but you can fully or partially substitute water for milk.
So, it’s an official farewell to the blood orange season. As the bonus, I am posting the pictures of Blood Orange Donuts and Blood Orange Lemonade which I am not going to post.
- 2/3 all-purpose flour
- 1 cup lukewarm water
- 1 egg + 2 tablespoons whites
- a pinch of salt
- 1 teaspoon vanilla extract
- some oil, for greasing
- 3-4 blood oranges
- 2 tablespoons butter
- 3 tablespoons golden sugar
- In a bowl whisk together the flour, water, egg, whites, salt and vanilla extract. Slightly beat until smooth and lovely - you should get the consistency of olive oil. If necessary, adjust the batter by adding some flour or water. Let it stand for 15 minutes.
- Heat a pan (I love using a crepe pan) greasing just slightly with the oil (I recommend using paper towel drizzled with oil). Once the pan is well heated, pour in enough batter, approximately 3-4 tablespoons, depending on the size of your pan. Don't pour too much batter since we would love our crepes thin! Tip the pan from side to side to spread the batter evenly.
- Leave for 1-2 minutes. As soon as the edges are golden and a bit crispy, flip the crepes over and cook for an additional minute. Repeat with the remaining batter,
- In the meanwhile, cook the sauce. I sliced 1 orange unpeeled and segmented 2 peeled oranges.
- In a medium pan melt the butter. Add the oranges and the accumulated juice and cook for 2 minutes. Sprinkle with the sugar, and cook, stirring for a few minutes. Off the heat.
- Serve the warm crepes generously drizzled with the sauce. You can serve the crepes submerged them in the pan and letting them absorb the sauce - they will be super delicate!