Blood Orange Chocolate Hazelnut Crepes
By Brandi Milloy
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Serves: 8
Ingredients
-
2
eggs
-
1
cup all purpose flour
-
1
tablespoon granulated sugar
-
1 1/2
cups whole milk
-
1
tablespoon butter, melted
-
1
teaspoon vanilla extract
-
1/4
teaspoon vanilla extract
-
Zest from 1 Sunkist® Blood orange
-
2
Sunkist® Blood oranges, segmented and chopped
-
4
ounce mascarpone cheese
Blood orange butter sauce
-
1
Sunkist® Blood oranges, juiced
-
4
tablespoons butter
-
3/4
cup powdered sugar
Directions
- In a blender, add eggs, flour, sugar, milk, butter, vanilla and salt. Blend for 20 seconds. Let batter sit for 20 minutes or overnight in refrigerator.
- Before cooking crepes, add zest from orange to batter.
- Heat non-stick pan on medium-high heat and ladle ¼ cup of batter onto center of pan. Cook for about a minute and carefully flip.
- Cook another minute and remove from heat. Repeat process until you’ve used all of the batter.
- To assemble crepes, cut a slit to the middle of the crepe and fill each quarter with the following steps.
- Spread chocolate hazelnut spread over half the crepe (quarters 1 and 2).
- Add 1 tablespoon of Blood orange segments to the next section (quarter 3).
- Add 1 tablespoon of Mascarpone cheese onto last section (quarter 4).
- Fold each quarter of the triangles onto themselves to produce a layered crepe.
- Garnish with Blood orange butter sauce (instructions below) and serve.
Blood orange butter sauce
- In a pan add blood oranges, butter and powdered sugar.
- Cook on medium-low heat until heated and combined. Set aside.
