250 millilitres (8 ¾ ounces) Sunkist® Blood orange juice
1 tablespoon Sunkist® Blood orange zest
2 tablespoon unsalted butter
2 tablespoon brown sugar
2 tablespoons of Grand Mariner or Cognac, optional
1 Sunkist® Blood orange, segmented
Sunkist® Blood orange zest
In a mixing bowl whisk two whole eggs, then add milk, Sunkist® Blood orange zest, vanilla extract and salt.
Incorporate sifted flour in parts into the egg mixture, whisking into a smooth crepe batter
Brush a large skillet on low-medium heat with butter. Add batter and swirl to thinly form a crepe on the pan.
When the crepe starts to separate from the edges, it is ready to flip.
Flip and cook on the other side, ensuring not to get too much colour on the crepes. Set aside on a plate. Repeat with the remaining batter.
Using the same skillet, simmer Sunkist® Blood orange juice, Blood orange zest, Blood orange segments, butter and sugar. Let the liquid in the pan reduce by half and thicken to form a Blood orange syrup.
OPTIONAL: Remove from the heat and add Grand Marnier or Cognac.
Option 1: Light with a match, then approach the hot syrup, igniting carefully. Flames will appear, burning off the alcohol. Once the alcohol has burned off, the flames will disappear.
Option 2: Simmer the glaze for about 4-5 minutes until the alcohol cooks off and then add the crepes in.
*Use caution when pouring alcohol into pan. Tilting the pan may cause alcohol to spark and ignite so keep pan upright and pour carefully.
Place the crepes in, allowing them to soak, basting with the Blood orange syrup.
Fold the crepes into quarters. Spoon the remaining Blood orange syrup over the crepes and dress with Blood orange segments and Blood orange zest.