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)