Chocolate Crepes With Orange & Chocolate Sauce
By: Anonymous
Published: Saturday, December 5, 2009 - 2:46am

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





Preparation

1 If you prefer, fill these chocolate crepes with vanilla frozen yogurt or fresh fruit instead of yogurt cheese. 2 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. 3 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. 4 To make filling: In a small bowl, whisk together yogurt cheese, confectioners' sugar and vanilla until well blended. Cover and refrigerate until needed. 5 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 6 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. 7 Do not use yogurts containing modified food starch, vegetable gums or gelatin; these thickeners prevent the release of the whey. 8 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. 9 This quick sauce is dark and delicious. 10 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. 


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Preparation

 1  If you prefer, fill these chocolate crepes with vanilla frozen yogurt or fresh fruit instead of yogurt cheese.  2  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.  3  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.  4  To make filling: In a small bowl, whisk together yogurt cheese, confectioners' sugar and vanilla until well blended. Cover and refrigerate until needed.  5  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  6  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.  7  Do not use yogurts containing modified food starch, vegetable gums or gelatin; these thickeners prevent the release of the whey.  8  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.  9  This quick sauce is dark and delicious.  10  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.