Recipe Detail Page

1. Chop the chocolate and then process in a food processor until finely chopped. In a small saucepan, heat the cream and orange zest until it just comes to a boil. With the motor running, pour the cream over the finely chopped chocolate and process until smooth. Transfer the mixture to a bowl, and leave to cool. The mixture will thicken. You can refrigerate it, but bring it to room temperature before using.

2. Spread the crepes with the chocolate mixture and then fold each crepe in half and half again to form a triangle. [The crepes can be prepared ahead to this point and kept covered and refrigerated until you are ready to reheat them.]

3. In a large frying pan melt the butter over medium heat. Add the orange juice and orange liqueur and bring to a boil. Reduce the heat so the liquid simmers and add the folded crepes. Cook, basting the crepes with the sauce until heated through.

1.  Sift the flour and salt into a large bowl. Make a well in the centre of the flour and add the eggs. Whisk the eggs into the flour and then slowly add 1 cup (250 mL) milk. Whisk until smooth, then add the melted butter. Strain the mixture into a large glass measuring cup, cover and refrigerate for 1 hour.

2.  Remove the mixture from the refrigerator and stir to check the consistency (it should resemble thin cream). Add the extra milk if necessary.

3.  Wipe out the seasoned crepe pan with an oiled paper towel then place it over medium-high heat. When you see a light haze over the pan it is hot enough to begin.

4. Pour in a small amount of mixture (about 3 tbsp/45 mL) into the pan (it should sizzle). Swirl and tilt the pan to spread the batter as thinly as possible. Pour any excess batter back into the measuring cup.

5. Use a spatula to trim the crepe where the excess batter was poured off.  Return the pan to the heat and cook until the top surface is dry and the edges begin to curl, 10 to 15 seconds. Using a spatula, flip the crepe over and cook on the second side about 10 seconds.

6. Slide the cooked crepe onto a clean towel. Continue with the remaining mixture.

Tips
1.  Always make the batter in advance. It should rest for at least 30 minutes before cooking and can be kept overnight in the refrigerator. Bring the batter to room temperature before using.

2.  Crepes can be made ahead of time and refrigerated for 3 days, well wrapped and layered with wax paper or frozen for 2 months.

3.  To reheat crepes, brush a baking sheet with melted butter and layer the crepes on top. Cover with aluminum foil and reheat in a 400ºF (200ºC) oven for about 4 minutes.

4.  To reheat filled crepes, fill the crepes when cold and place them in a baking dish and reheat in a 400ºF (200ºC) oven or until the filling is hot.

5.  You can replace half the flour with whole wheat or buckwheat flour.