Blood Orange Crepes

INGREDIENTS:
CREPES:

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tablespoons melted butter
• Pinch of salt

SAUCE:

• Juice of 4-5 blood oranges
• 1/2 cup sugar

METHOD:

1. In a mixing bowl, whisk together the all-purpose flour, eggs, milk, water, melted butter, and salt to make the crepe batter. Let the batter rest for 30 minutes.
2. While the batter is resting, prepare the blood orange sauce. Squeeze the juice from the blood oranges into a small saucepan and add the sugar. Heat the mixture over medium heat, stirring constantly, until the sugar is dissolved. Let the sauce simmer for a few minutes until it thickens slightly. Set the sauce aside.
3. Heat a lightly greased non-stick skillet over medium heat. Pour a small amount of the crepe batter into the skillet, swirling to spread it thinly and evenly. Cook the crepe for about 2 minutes, or until the edges start to lift from the pan. Carefully flip the crepe and cook for an additional 1-2 minutes. Repeat with the remaining batter.
4. To serve, fold the crepes into quarters and drizzle with the blood orange sauce or serve on the side. Decorate with thin slices of blood orange and dust with powdered sugar.

Makes 8-12 crepes