If you’re craving a sweet treat that’s good, easy, refined, and made with a few simple ingredients, then you must try the crepes with blood orange jelly. The crepes can also be made gluten-free. With their fragrance and their stunning ruby color, blood oranges, or better yet, “sanguinelle” oranges, make this dessert delicious both to the palate and the eye. We can prepare them at the end of a meal, for a special occasion, or for a tête-à-tête, not only because they are delicious but also because they are very easy. I also recommend preparing the jelly well in advance.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 16 Crepes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 Eggs (medium)
- 1 cup ml Milk
- 1 cup g All-purpose flour
- to taste Lemon zest
- 1 pinch Fine salt
- 1 1/2 cups ml Blood orange juice
- to taste Sugar
- 2 tbsp g Cornstarch
- 1 pinch Fine salt
- to taste Orange zest
Preparation
1) Let’s prepare the jelly. In a small saucepan, mix together the grated peel of one orange, 2-3 tablespoons of sugar (according to taste), the sifted cornstarch, and the pinch of fine salt.
Finally, slowly add the orange juice while simultaneously stirring with a steel whisk to get a smooth mixture.
2) Place the saucepan on the stove and, over low heat, cook the mixture until it starts to thicken (a few minutes), stirring continuously. As soon as the juice begins to thicken, turn off the heat and strain it through a sieve, transferring it to another container. Let the orange jelly cool in the fridge before using it. Initially, it will appear more fluid than it will become after cooling completely. It can be stored in the fridge, well covered, for at least 3-4 days.
3) Let’s prepare the crepes. In a glass or steel bowl, mix together the eggs and milk. Then add the pinch of fine salt, the grated lemon zest, the sifted flour, and mix gently until you get a smooth, lump-free batter. Let the batter rest for about ten minutes, well covered.
4) Heat a non-stick pan with a diameter of about 5 inches (12 cm) over medium heat. As soon as it is hot, start pouring two tablespoons of batter at a time. Make sure the batter completely covers the bottom of the pan. If the pan is sufficiently hot, after about 30-40 seconds, you should be able to flip the crepe, gently detaching it with a thin spatula. Cook it for about 15 seconds on the other side. Continue until the batter is finished. In this recipe, I did not use butter to grease the pan, so do not worry if the first crepe is not perfect; however, it is necessary that the pan is very hot for a satisfactory result.
5) Let the crepes cool, then spread a teaspoon of blood orange jelly on each one, fold them into a fan shape, and sprinkle them with plenty of powdered sugar before serving.
