Poppy Seed - Beetroot Crêpes with Blood Orange Sauce

Believe it or not, even though I bake so many cakes and chocolate treats, my all time favourite is crêpes. And it is always best when it is baked by my mom and filled with apricot jam. Once in a while I like to have some with raspberry jam or with curd cheese and vanilla sauce. Only the so called szilvás gombóc is threatening its first place. Anyway, I can't tell you why I've waited so long with these beet-poppy seed crêpes. After all it is definitely something that may not be missing from my beet collection, right?

Ingredients:
for the crêpes:
125 g flour
1 teaspoon sugar
pinch of salt
2 eggs
325 ml milk
50 ml cream
50 ml beet juice
1 teaspoon poppy seeds
clarifed butter for baking
for the blood orange sauce:
juice of 3 blood oranges
juice of 1 lemon
2 tablespoons sugar
100 g butter

Sift flour, stir in sugar and salt. Then stir in the eggs and mix until it is well incorporated, then add milk in small portions while whisking. When it comes to a smooth batter, add the rest of the milk, cream and beet juice. Let it stand at least for an hour and stir in poppy seeds right before baking. Bake them one by one adding  a bit of clarified butter every time. For the suace bring lemon and blood orange juice together with the sugar to the boil, then whisk in the butter. If the sauce is not thick enough stir in some cornstarch that is dissolved in a little water. Do not use too much, just enough so that you get the desired consistency.