Chocolate Crepes With Tangerines And Dark Chocolate Orange Sauce Recipe

How to make it

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• Crepes
• Melt the chocolate and butter together in a small saucepan over low heat, stirring constantly
• Remove from heat when chocolate is almost completely melted and set aside
• In a large bowl beat the eggs with a whisk until well blended
• Add the sugar and salt and whisk well
• Pour in the milk and vanilla and whisk together well
• Sift the cocoa powder and flour over the surface of the batter and whisk until no lumps remain
• Slowly drizzle in the melted chocolate mixture, whisking constantly
• Let the batter sit covered for 30 minutes or refrigerate overnight, bringing to room temperature before using
• To cook the crepes
• Heat a 6 to 8 inch crepe pan or nonstick skillet over medium heat
• When pan is hot add about 1/2 tsp butter and let it melt, swirling it around the entire surface of the pan
• Add about 1/3 C of the crepe batter and swirl to coat entire pan
• cook for 30 seconds to 1 minute or until crepe is set and browned slightly on the bottom
• Flip carefully with spatula or fingers and cook another 30 seconds or so
• Transfer to a plate and repeat with remaining batter addind butter to the pan before cooking each crepe
• Stack cooked crepes on plate
• (At this point, crepes may be cooled, covered and refrigerated overnight
• Wrap in foil and reheat in a 250 oven for about 10 minutes)
• To serve
• Fold hot crepes into quarters
• Place one or two crepes on each plate, drizzle each with chocolate sauce and top with tangerine section and a dusting of confectioners' sugar
• Sauce
• Bring milk and cream to a simmer in a small pan
• Remove from heat, add the chocolate and stir until smooth
• Stir in the liqueur or flavoring
• Set aside until ready to use
• Sauce may also be made a day ahead, covered and refrigerated and reheated over low when ready to use
• To cook crepes, heat a 6 to 8 inch skillet or crepe pan over medium heat
• Add about 1/2 tsp butter and melt it, swirling to cover entire pan
• Add about 1/3 C of the batter quickly swirling to coat the entire bottom of pan
• Cook for 30 to 60 seconds or until crepe is set and lightly brown on bottom
• Flip carefully using spatula or fingers and cook for 30 or so seconds
• more
• Remove to plate, add another 1/2 tsp butter to pan with each crepe and repeat, stacking crepes as they are finished
• (Crepes may be cooled, covered and refrigerated overnight at this point; wrap in foil and place in 250 oven for 10 minutes to reheat)
• To Serve
• Fold crepes in quarters and place one or two on each plate
• Drizzle with chocolate sauce and top with tangerine slices and a dusting of powdered sugar