• Prep Time: 20 minutes
  • Cook Time: 20 minutes
Hazelnut Crepe
Hazelnut Crepe
Hazelnut Crepe
Hazelnut Crepe
Hazelnut Crepe
Hazelnut Crepe

Number of servings


  • 2 eggs
  • 1 cup all purpose flour
  • 1 tablespoon granulated sugar
  • 1.5 cups whole milk
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • .25 teaspoon vanilla extract
  • Zest from 1 Sunkist® Blood orange
  • 2 Sunkist® Blood oranges, segmented and chopped
  • 4 ounce mascarpone cheese

Blood orange butter sauce ingredients

  • 1 Sunkist® Blood oranges, juiced
  • 4 tablespoons butter
  • .75 cup powdered sugar


  1. 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.
  2. Before cooking crepes, add zest from orange to batter.
  3. 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.
  4. Cook another minute and remove from heat. Repeat process until you’ve used all of the batter.
  5. To assemble crepes, cut a slit to the middle of the crepe and fill each quarter with the following steps.
  6. Spread chocolate hazelnut spread over half the crepe (quarters 1 and 2).
  7. Add 1 tablespoon of Blood orange segments to the next section (quarter 3).
  8. Add 1 tablespoon of Mascarpone cheese onto last section (quarter 4).
  9. Fold each quarter of the triangles onto themselves to produce a layered crepe.
  10. Garnish with Blood orange butter sauce (instructions below) and serve.

Blood orange butter sauce


  1. In a pan add blood oranges, butter and powdered sugar.
  2. Cook on medium-low heat until heated and combined. Set aside.