Blood Orange Curd Crepes with Ice-Cream and Burnt Orange Sauce


Blood Orange Curd Crepes with Ice-Cream and Burnt Orange Sauce

Full of vitamin C and other health-promoting antioxidants, this luscious, red-fleshed citrus fruit also brings its sweet tang to this trio of treats.

Blood Orange Curd Crepes with Ice-Cream and Burnt Orange Sauce

Serves 4


vanilla-bean ice-cream, to serve

Blood-Orange Curd

110g caster sugar

4 egg yolks

125ml blood-orange juice

250g unsalted butter, chopped


1 cup plain flour 

1 tbsp caster sugar

1½ cup milk 

1/4 cup unsalted butter, melted, plus extra for brushing

2 egg yolks 

Burnt Orange Sauce

½ cup caster sugar

½ cup blood-orange juice


To make the curd, place sugar and egg yolks in a heatproof bowl over a pot of simmering water; whisk until sugar dissolves and mixture is light and fluffy. Slowly add orange juice, whisking until incorporated. Gradually add butter; whisk until melted. Whisk for 4-5 minutes, or until mixture coats the back of a spoon. Set aside to cool at room temperature.

To make the crepes, place flour, 1 tablespoon sugar, milk, butter, and egg yolks in a bowl; whisk until smooth and runny. Pour batter into a jug.

Heat a 22cm nonstick pan over medium heat, brush with extra butter and pour in batter to thinly cover the pan’s base. Cook for 1-2 minutes on each side. Flip onto a plate; repeat with remaining batter.

To make the Burnt Orange Sauce, wipe pan, add 1/2 cup caster sugar with 2 tablespoons water. Cook, stirring, until sugar melts. Continue to cook until sugar turns a deep golden colour. Add orange juice; mix until combined.

Spread crepes with curd and fold. Top with ice-cream and burnt-orange sauce.


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