Blood Orange Crepes with Pomegranate Glaze
These crepes are so easy to make and have so much flavor you may want to double the recipe so you can have seconds! Perfect for brunch or dessert, the Blood Orange infusion adds a brightness you didn’t know you were missing.
3 large eggs
½ TBSP sugar
1 pinch salt
3 TBSP Blood Orange Olive Oil
1½ cups Milk
1 cup flour
Extra Virgin Olive Oil (to oil the pan)
Fresh Strawberries - as many as you like!
Whipped Cream and a dusting of powdered sugar if desired.
Pomegranate Balsamic Reduction
In a small saucepan, add 1 cup Pomegranate Balsamic Vinegar and bring to a gentle boil over medium heat. Stir often so it doesn’t burn, until thick and reduced by about half, about 8 to 12 minutes. The timing will depend on your desired thickness. The balsamic will also thicken as it cools.
- Toss all the listed ingredients above (except the Extra Virgin Olive Oil) into a blender (or bowl and with a hand held mixer), and blend for 20 seconds, until the mixture is smooth. Let the batter sit for 15 minutes at room temperature if you're making them right away, or cover and refrigerate for the next morning.
- Heat a non-stick skillet to medium hot add (1) teaspoon of olive oil .
- Using a 1/4 cup measure, ladle batter into the hot pan. Swirl the batter around, covering the entire bottom of the skillet, creating a very thin layer. Once the crepe starts to brown around the edges, about 1 minute, flip and continue to cook on the other side until cooked through, about 30 seconds more. Remove crepe from the skillet and add additional oil if necessary. Repeat this process until all of the batter is used.