Crêpes with marinated blood oranges and roasted almonds

Name: Crêpes with marinated blood oranges and roasted almonds
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 25 g Butter; 125 g Flour; 1 pinch Salt; 1 TABLESPOON + 150 g sugar; 250 ml Milk; 1 egg + 1 egg yolk (size M); 1 knife tip Cinnamon; 1 package Vanillin sugar; 150 g Almond kernels; 4 Blood oranges; 2 TABLESPOONS Honey; 3 TABLESPOONS Orange liqueur; 1 TEASPOON Cornstarch; 2 TABLESPOONS Oil; 1 TEASPOON Icing sugar for dusting; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

25 g Butter
125 g Flour
1 pinch Salt
1 TABLESPOON + 150 g sugar
250 ml Milk
1 egg + 1 egg yolk (size M)
1 knife tip Cinnamon
1 package Vanillin sugar
150 g Almond kernels
4 Blood oranges
2 TABLESPOONS Honey
3 TABLESPOONS Orange liqueur
1 TEASPOON Cornstarch
2 TABLESPOONS Oil
1 TEASPOON Icing sugar for dusting
baking paper

Directions

1
For the crêpes, melt butter in a small pot and heat until slightly browned and nutty smelling. In the meantime, mix flour, salt and 1 tbsp. sugar. Add milk and butter and mix.
2
Stir in egg and egg yolk. Pass the dough through a sieve. Cover and let rest for about 1 hour.
3
In the meantime, for the roasted almonds, boil 75 ml water, 150 g sugar, cinnamon and vanillin sugar in a coated pan. Add the almonds and cook over a high heat, stirring constantly, until the sugar is dry.
4
Turn down to medium temperature and stir until the sugar melts again. Put the almonds on baking paper and pull them apart immediately with 2 forks. Let them cool down.
5
Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins. Heat honey in a small pan.
6
Add the liqueur, bring to the boil. Stir juice with starch until smooth. Pour in and simmer at low heat for 2-3 minutes. Add fillets and fill into a bowl.
7
Heat a coated pan (approx. 18 cm Ø) and brush with oil. Add some batter and spread it evenly thinly on the bottom of the pan by holding the pan at an angle. Bake at medium heat for about 1 minute on each side.
8
Remove from the pan and place on a flat plate. Bake another 7 or so crêpes. Fold the crêpes together and arrange on plates with orange compote and roasted almonds. Dust with icing sugar.