Chocolate Crepes With Tangerines and Chocolate-Orange Sauce |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Chocolate and orange are two of my favorite flavor combinations, so I was happy to find this recipe in a May 1987 issue of Bon Appetite that featured Pancakes. It's the perfect finale to an elegant meal. An added bonus is that the crepes and tangerines can be prepared ahead. Use a little of the tangerine marinade in the sauce. Prep time does not include refrigeration time for crepe batter or tangerines. Ingredients:
3 tablespoons unsalted butter |
1 ounce semisweet chocolate, chopped (not unsweetened) |
1/3 cup all-purpose flour |
1/4 cup sugar |
2 tablespoons unsweetened cocoa powder (preferably dutch process) |
1 pinch salt |
2 eggs, room temperature |
3/4 cup milk, room temperature |
1 teaspoon vanilla |
6 small seedless tangerines or 6 small oranges |
2 tablespoons grand marnier or 2 tablespoons orange liqueur |
melted butter |
3 ounces semisweet chocolate, coarsely chopped (not unsweetened) |
1 cup whipping cream (or more) |
1 teaspoon grated orange peel |
Directions:
1. For Crepes.
2. Melt butter and chocolate in top of double boiler over barely simmering water; stir until smooth. then cool slightly.
3. Sift flour,sugar,cocoa and salt into large bowl.
4. Make a well in the center and add eggs;mix until smooth.
5. Whisk in milk, melted chocolate and vanilla; cover and refrigerate 3 hours.
6. Remove peel and white pith from tangerines.
7. Working over a large bowl to catch juice, cut between membranes with a small sharp knife to release segments; add to juices and mix in liqueur.
8. Cover and refrigerate at least 3 hours.
9. Can be prepare 1 day ahead.
10. Stir batter gently.
11. Heat crepe pan with 5-inch diameter bottom over medium-high heat; brush lightly with melted butter.
12. Remove pan from heat; stir batter and ladle 3 tablespoons into corner of pan, tilting so batter just coats bottom.
13. Cook crepes until bottom is brown,about 1 minute.
14. Turn crepe and cook until second side is speckled brown, about 30 seconds.
15. Slide out onto plate;repeat with remaining batter, stirring occasionally.
16. Adjust heat and add more butter to pan as necessary.
17. Can be prepared 2 days ahead. Wrap in foil and refrigerate.
18. Reheat crepes 1 at a time in crepe pan over low heat 5 seconds per side.
19. Spoon sauce onto each plate.
20. Fold crepes in fourths and arrange 2 crepes on each plate.
21. Drain tangerines and place alongside.
22. Drizzle crepes with sauce and serve.
23. Chocolate-Orange Sauce.
24. Melt chocolate in top of double boiler over barely simmering water; stir until smooth.
25. Gradually mix in cream,tangerine marinade and orange peel; stir until heated through.
26. Thin with more cream if desired.
27. Can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce over low heat before serving.
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