Sinful Chocolate Crepes with Orange and Chocolate Sauce

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.