Crepes with blood orange sauce

I’m sure like many of you, I am addicted to reading food magazines. I just can’t go past those delicious and beautifully styled photography and trust worthy recipes that also give me insight into seasonal ingredients and provide endless inspiration for new dishes to make.

There will never be a shortage of Donna Hay, Gourmet Traveller and ABC’s Delicious magazines waiting for me to flip open. Instead of a novel, these are my bedtime reads. I can flip through the same magazines over and over as well because the photos are just so amazing sometimes.

I used to like reading physical versions more as I could tab and keep them on the shelf for future reference, but after I got my iPad, everything has turned digital. I find although digital magazines are harder to keep track of, they do save a lot of space and I can refer to them even when I am out and about (I take my iPad with me everywhere). I also find it very useful to take screen shots to keep in a folder in my trusty GoodReader app where I keep everything. It’s so convenient.

Sometimes the recipes in the magazines will make me go ‘ah, I have those exact ingredients’ and my lips would curl up into an unstoppable grin. Generally when that happens, it’s very hard to ignore it, it’s as if it was destined to be.

This is exactly what happened the other day when I was flipping through the new Donna Hay issue when this beautiful recipe of blood orange crepes caught my eye and I immediately exclaimed out loud to Yuye “do you want blood orange crepes for breakfast?” to which the answer was an unhesitating “Yes!”.

We purchased blood oranges on special but had just been eating them as is. Making this dish was such a good idea.

I followed the recipe almost exactly although I cut the portion sizes in half to serve 2.

I’m so terrible at taking ingredient photos as I’m always rushing. I had forgotten to put milk in the photo and I only realised after I cut all the blood oranges by which was too late. I also added in icing sugar thinking I’d dust my crepes with them but I forgot to do that too! Oh no…I think it’s old age.

Question time: Do you like to read food magazines? Which are your favourite reads and do you prefer physical or digital copies?

Crepes with blood orange sauce
Adapted from Donna Hay magazine
serves 2 – makes 6 crepes



• 1/2 cup (75g) plain flour, sifted
• 1 tbsp caster (superfine) sugar
• 2 eggs
• 1/2 cup (125ml) milk
• 1/2 cup (125ml) single pouring cream (I only had thickened cream so that’s what I used)

Blood orange sauce

• 1/4 cup (55g) caster (superfine) sugar
• 1 tbsp water
• 2 tbsp orange flavoured liqueur (I used Cointreau)
• 1/2 cup (125ml) blood orange juice, or 2 medium blood oranges
• 1/2 blood orange, sliced to roughly little more than half cm thick
• 30g butter
• 2 tbsp extra orange flavoured liqueur


To make the crepes

1. Whisk eggs, milk and cream in a large bowl until smooth and set aside.
2. Combine flour and sugar in another bowl and mix well. Slowly add it into the egg mixture, whisking until the mixture is smooth and thickened. Allow to stand for 20 minutes.
3. Heat a lightly greased round, flat and non-stick pan (if you have 26cm crepe pan that’s best but I just used a regular flat frying pan) to low heat.
4. Pour 1/6 of the mixture slowly onto the pan and swirl to coat the bottom. Cook for 2-3 minutes. Gently turn using an egg flip and then cook for a further 1 minute or until just cooked.
5. Place on a plate and cover with a clean tea towel to prevent drying and to keep it warm.
6. Repeat steps 4-5 for remaining batter. Fold crepes into quarters, set aside.

To make the blood orange sauce

1. Place sugar and water in a small saucepan over medium heat, stirring until just combined and sugar is melted.
2. Increase heat to high and bring to the boil, without stirring, for roughly 4-5 minutes or until light golden. Swirling the mixture when the edges are caramelised. (You’re essentially making caramel here).
3. Add in 2 tsp orange liqueur, mix and cook for further 30 seconds.
4. Add blood orange juice, stir through and bring to the boil.
5. Add in blood orange slices and cook for 6-8 minutes or until the rind is translucent.
6. Add the butter and extra liqueur to the mixture and stir through until the mixture is thickened and glossy.
7. Serve crepes hot with the blood orange sauce and top with candied blood orange slices.
8. Dust with icing sugar (optional – although I actually forgot to do this in the end)

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14 comments… add one
  • Rosa October 28, 2012, 2:50 am

    Mmmhhh, delicious looking! I love to eat my crêpes with lemon or orange juice and light brown sugar…



  • Parsley Sage October 28, 2012, 3:49 am

    Your photos BELONG in a food magazine. I swoon EVERY.TIME. 🙂

    These look fabulous, darling! And very delicious. I like foodie magazines that are holiday specific. Especially around Halloween!

  • Linda V @ Bubble and Sweet October 28, 2012, 6:38 am

    What beautiful photographs. Yes I too love to read food magazines but I do not really get a lot of time to do it. I prefer flipping the page of a real magazine when I get a chance. Although I find some of the free online magazines to be very innovative.

  • Ali October 28, 2012, 6:42 am

    These look fabulous…I agree with Parsley Sage, your photos look like they are from a food magazine! I love reading food magazines, too!

  • Hotly Spiced October 28, 2012, 9:56 am

    I have that issue of Donna Hay and it has some great recipes in it. I haven’t tried any of the crepe recipes but I do like the look of them and I love blood oranges. Your crepes look very delicious xx

  • yummychunklet October 28, 2012, 12:01 pm

    Blood oranges. Delicious but they look eerily like cooked tomato slices as well.

  • Daisy@Nevertoosweet October 28, 2012, 11:03 pm

    YUM I’m a newbie to blood oranges lol never knew they existed until recently 🙂 I didn’t know that they were still available!

    I really need to stop being lazy and USE my crepe pan i bought over 3 months ago!

  • Charles October 29, 2012, 7:24 am

    I must tell you that your crepes look wonderful and I bet the blood orange makes for a fantastic flavour in the sauce, but I have to admit a little disappointment. I read the title of your post in my feed reader and misread the title as “Blood orange sausage” and I’ve just spent the last few minutes being very excited about this sausage, and looking through the post only to find that actually I was being an idiot… sigh, oh well – they still look lovely, even if they don’t have blood orange sausage 😀

  • kitchenriffs October 29, 2012, 10:08 am

    Great photos, and nice recipe. I’ve never read Donna Hay but I know how popular she is – I need to. I learn so much by looking at the photos in magazines! The recipes actually rarely interest me that much, though they often give me ideas. Anyway, nice post – thanks.

  • Nami | Just One Cookbook October 29, 2012, 7:11 pm

    I can see the seasonal change on your end, while we start to cook heavier food. 😀 I wish I can just hop on an airplane and visit you. I love blood oranges (although they are expensive!) and this crepes sound so wonderful!!!

  • Kiran @ October 29, 2012, 9:25 pm

    Your styling is definitely magazine worthy! Love crepes 🙂

  • Jenn and Seth October 30, 2012, 1:07 am

    this sounds like an incredible dish! and i love when that happens – when you have all the ingredients for something, and it totally feels like fate has destined you to make that dish!

  • choux choux October 30, 2012, 9:28 pm

    Oh everything looks wonderful! What is blood orange like compared to normal orange? I’ve never had blood orange before. I like both digital and physical copies of food magazines. The super food idea ones on iPad are really awesome 🙂

  • angela@spinachtiger December 25, 2012, 1:28 am

    I’ve never been a fan of ingredient photos. I think it takes away something, but I do love your photo of the oranges. I saw it on Pinterest and had to come here to see the recipe. I like the convenience of an iPad, but it doesn’t make me want to cook the food the way a magazine does, which is why my kitchen is stacked with food magazines.


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