Ingredients

How to make it

  • 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

Reviews & Comments 4

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    " It was excellent "
    trigger ate it and said...
    Love the bittersweet chocolate for these wonderful crepes.
    Great one Pat
    High Five
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    " It was excellent "
    elgab89 ate it and said...
    I am drooling all over your picture, Pat! Awesome!
    Was this review helpful? Yes Flag
  • linspj 9 years ago
    mmmmmmmmmmmmmmmmmmmm....chocolate and orange!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Wow, these sound and look decadent. Great post and a high 5.
    Was this review helpful? Yes Flag

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