Sinful Chocolate Crepes with Orange and Chocolate Sauce
By: Leah Rodrigues
Published: August 6, 2012

These chocolate crepes are a sinful dessert.  The crepe batter is made in the food processor (it can also be made in the blender);  the trick is not to over mix the batter or else the crepes will be tough and rubbery.  You can cook your crepes in a non stick skillet or a specialized crepe pan.  Fill these rich and flavorful crepes with chocolate sauce, orange syrup and zest.  A dollop of freshly whipped cream would also be perfectly acceptable and delicious.
Chocolate Crepes with Orange and Chocolate Sauce
Ingredients:



6 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon sugar
Pinch of salt
1/4 cup skim milk
1 lg. egg
2 teaspoons vegetable oil
1/2 cup sugar
Zest from 2 oranges, cut into very thin strips
1 cup yogurt cheese made from 3 c. plain low-fat yogurt
2 1/2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Recipe follows
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons sugar
3 tablespoons skim milk
cup corn syrup
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
 
Directions:
 









If you prefer, fill these chocolate crepes with vanilla frozen yogurt or fresh fruit instead of yogurt cheese.


   
To make crepes: In a food processor or blender, combine flour, cocoa, sugar, salt, milk, egg, 1 teaspoon oil and 1/4 cup water and blend until smooth. Transfer to a bowl and refrigerate for 1 hour or for up to 24 hours.


   
To make syrup: In a small saucepan, combine sugar and 1/2 cup water. Bring to a boil, add orange zest, reduce heat to low and simmer, uncovered, for 20-25 minutes, or until the syrup has thickened and the zest is tender. Several times during the cooking, brush the sides of the saucepan with a pastry brush dipped in cold water to keep sugar crystals from forming on the sides. Set aside to cool.


   
To make filling: In a small bowl, whisk together yogurt cheese, confectioners' sugar and vanilla until well blended. Cover and refrigerate until needed.


   
To cook and assemble crepes: If necessary, add 1 to 2 tablespoons water to crepe batter so that it has the consistency of light cream. Heat an 8 inch nonstick skillet or crepe pan over medium heat until a drop of water sizzles when sprinkled on the surface. Reduce heat to medium low. Brush pan with a little of the remaining 1 teaspoon oil as needed to prevent sticking. Pour about 1/8 cup batter on the skillet and swirl to coat the bottom evenly. Cook 30-40 seconds until the top of the crepe has a dull surface and the edges begin to curl. Flip and cook for 20-30 seconds, or until the crepe is fir


   
Place crepe on a dessert plate. Spread 2 tablespoons of filling across the middle. Fold in half and spoon 1 tablespoon chocolate sauce over top or beside it. Spoon 2 teaspoons orange syrup and zest over the crepe. Repeat with remaining crepes.


   
Do not use yogurts containing modified food starch, vegetable gums or gelatin; these thickeners prevent the release of the whey.


   
Line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 3 cups plain low-fat yogurt. After 15 minutes, transfer colander to a bowl. Cover with plastic and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to a separate container. Refrigerate until ready to use. Keeps 1 week. Makes 1 cup.


   
This quick sauce is dark and delicious.


   
In a small saucepan, sift together cocoa, cornstarch and sugar. Gradually whisk in milk. Whisk in corn syrup. Bring to a boil, whisking. Reduce heat to low and simmer, stirring constantly, 1-2 minutes, or until thickened. Remove from heat and whisk in oil and vanilla. Makes 1/2 cup.

If you prefer, fill these chocolate crepes with vanilla frozen yogurt or fresh fruit instead of yogurt cheese.


     
To make crepes: In a food processor or blender, combine flour, cocoa, sugar, salt, milk, egg, 1 teaspoon oil and 1/4 cup water and blend until smooth. Transfer to a bowl and refrigerate for 1 hour or for up to 24 hours.


     
To make syrup: In a small saucepan, combine sugar and 1/2 cup water. Bring to a boil, add orange zest, reduce heat to low and simmer, uncovered, for 20-25 minutes, or until the syrup has thickened and the zest is tender. Several times during the cooking, brush the sides of the saucepan with a pastry brush dipped in cold water to keep sugar crystals from forming on the sides. Set aside to cool.


     
To make filling: In a small bowl, whisk together yogurt cheese, confectioners' sugar and vanilla until well blended. Cover and refrigerate until needed.


     
To cook and assemble crepes: If necessary, add 1 to 2 tablespoons water to crepe batter so that it has the consistency of light cream. Heat an 8 inch nonstick skillet or crepe pan over medium heat until a drop of water sizzles when sprinkled on the surface. Reduce heat to medium low. Brush pan with a little of the remaining 1 teaspoon oil as needed to prevent sticking. Pour about 1/8 cup batter on the skillet and swirl to coat the bottom evenly. Cook 30-40 seconds until the top of the crepe has a dull surface and the edges begin to curl. Flip and cook for 20-30 seconds, or until the crepe is fir


     
Place crepe on a dessert plate. Spread 2 tablespoons of filling across the middle. Fold in half and spoon 1 tablespoon chocolate sauce over top or beside it. Spoon 2 teaspoons orange syrup and zest over the crepe. Repeat with remaining crepes.


     
Do not use yogurts containing modified food starch, vegetable gums or gelatin; these thickeners prevent the release of the whey.


     
Line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 3 cups plain low-fat yogurt. After 15 minutes, transfer colander to a bowl. Cover with plastic and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to a separate container. Refrigerate until ready to use. Keeps 1 week. Makes 1 cup.


     
This quick sauce is dark and delicious.


     
In a small saucepan, sift together cocoa, cornstarch and sugar. Gradually whisk in milk. Whisk in corn syrup. Bring to a boil, whisking. Reduce heat to low and simmer, stirring constantly, 1-2 minutes, or until thickened. Remove from heat and whisk in oil and vanilla. Makes 1/2 cup.

Comments:
ATasteOfMadness
August 7, 2012

This definitely look sinful! I have only made crepes once, but they were absolutely delicious.