Blood Orange Crêpes

Do you like crêpes? What about the season of blood oranges? Why not combine two things?! Try these luscious Blood Orange Crêpes!

This post was originally published in April 2015. I have taken and uploaded new photos and slightly adjusted the recipe while the blog post itself remained the same. 

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 a 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 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 a particular food but also on some props.

But I’ve got no time to wait but to post these Blood Orange Crêpes 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.

Blood Orange Crepes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2

Serving Size: 3-4 crepes

Ingredients

    Batter (See Notes):
  • 3 large eggs
  • 1 cup lukewarm water
  • 2 and 1/2 cups of 2% milk
  • 2 tbsp butter, melted
  • 2 cups all-purpose flour, sifted
  • a pinch of salt
  • a little pinch of powdered sugar / sugar
  • few drops of vanilla extract, optionally
  • cooking spray/melted butter, for greasing
    Sauce:
  • 2-3 blood oranges, slices
  • Juice of 1 large orange (Navel or blood orange)
  • 3 tbsp. butter
  • 2 tbsp. golden sugar
  • 1 tbsp. maple syrup
  • 1 tsp. whisky (optional)

Instructions

  1. To make the batter, sift the flour and add the powdered sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Incorporate the eggs, melted butter. Let the batter stand at least 15 minutes in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding some water.
  2. The skillet should be hot enough. Slightly grease the skillet and add enough batter to thinly coat the base, and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned. Flip and cook for another minute or so.
  3. Transfer to a plate and repeat with the remaining batter.
  4. In the meanwhile, make the sauce by melting the butter. Add the orange juice, sugar, and maple syrup and cook 2 minutes to thicken up.
  5. Add the blood oranges in the sauce and simmer, stirring occasionally, about 5 minutes. Off heat.
  6. Serve the warm crepes generously drizzled with the sauce. Alternatively, you can fold and place the crêpes in the pan for 1 minute allowing the sauce to absorb.
  7. Enjoy!

Notes

Note: the batter yields in 12-15 crêpes while you will need 6-8 crêpes for this recipe. You can cut down the batter recipe in half or enjoy leftovers later on (They will be fine in the fridge for 3 days)

havocinthekitchen.com

http://www.havocinthekitchen.com/blood-orange-crepes/
Blood Orange Crepes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2

Serving Size: 3-4 crepes

Ingredients

    Batter (See Notes):
  • 3 large eggs
  • 1 cup lukewarm water
  • 2 and 1/2 cups of 2% milk
  • 2 tbsp butter, melted
  • 2 cups all-purpose flour, sifted
  • a pinch of salt
  • a little pinch of powdered sugar / sugar
  • few drops of vanilla extract, optionally
  • cooking spray/melted butter, for greasing
    Sauce:
  • 2-3 blood oranges, slices
  • Juice of 1 large orange (Navel or blood orange)
  • 3 tbsp. butter
  • 2 tbsp. golden sugar
  • 1 tbsp. maple syrup
  • 1 tsp. whisky (optional)

Instructions

  1. To make the batter, sift the flour and add the powdered sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Incorporate the eggs, melted butter. Let the batter stand at least 15 minutes in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding some water.
  2. The skillet should be hot enough. Slightly grease the skillet and add enough batter to thinly coat the base, and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned. Flip and cook for another minute or so.
  3. Transfer to a plate and repeat with the remaining batter.
  4. In the meanwhile, make the sauce by melting the butter. Add the orange juice, sugar, and maple syrup and cook 2 minutes to thicken up.
  5. Add the blood oranges in the sauce and simmer, stirring occasionally, about 5 minutes. Off heat.
  6. Serve the warm crepes generously drizzled with the sauce. Alternatively, you can fold and place the crêpes in the pan for 1 minute allowing the sauce to absorb.
  7. Enjoy!

Notes

Note: the batter yields in 12-15 crêpes while you will need 6-8 crêpes for this recipe. You can cut down the batter recipe in half or enjoy leftovers later on (They will be fine in the fridge for 3 days)

havocinthekitchen.com

http://www.havocinthekitchen.com/blood-orange-crepes/

3 thoughts on “Blood Orange Crêpes

  1. cheyholzworth says:

    Ben, It is completely acceptable to use the same plate over and over again when your photography is this gorgeous :) I LOVE blood oranges and combined with these crepes? Sounds magically delicious :) Cheers, buddy

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