Blood Orange Chocolate Hazelnut Crepes
By Brandi Milloy
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Blood Orange Chocolate Hazelnut Crepes
By Brandi Milloy
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
Directions
- In a pan add blood oranges, butter and powdered sugar.
- Cook on medium-low heat until heated and combined. Set aside.