Description
Delicate buttery crêpes soaked in a vibrant blood orange sauce, creating an elegant and citrusy dessert perfect for two.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 1 tablespoon melted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 blood oranges, juiced (about 1/2 cup juice)
- 1 blood orange, zested
- 1/4 cup sugar
- 3 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon orange blossom water (optional)
Instructions
- Whisk flour, eggs, milk, melted butter, sugar, salt, and vanilla until smooth. Let batter rest for 15–20 minutes.
- Heat a non-stick pan and lightly grease it. Pour a small amount of batter and swirl to form a thin crêpe.
- Cook each crêpe for 1–2 minutes per side until lightly golden. Stack and set aside.
- In a pan, heat sugar and blood orange juice until dissolved and slightly thickened.
- Add butter and stir until melted and glossy.
- Mix in zest, lemon juice, and orange blossom water if using.
- Fold crêpes into quarters and place in the sauce.
- Spoon sauce over and cook for 1–2 minutes.
- Serve warm with extra sauce.
Notes
- Use regular oranges if blood oranges are unavailable.
- Serve with whipped cream or ice cream for extra richness.
- Add spices like cinnamon or cardamom for variation.
- Store crêpes and sauce separately for up to 2 days.
- Reheat gently with a splash of liquid if needed.
- Resting batter improves texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 160 mg
