Chocolate Crepes With Orange Creme

  1. For the filling, place evaporated milk and 1 teaspoon vanilla in a medium metal bowl. Put both the milk and beaters/whisk in the freezer for 30 minutes. In the meantime, combine cream cheese, honey, orange zest and orange juice in a small bowl and mix well. Remove milk from freezer and whip until soft peaks form. Fold 1/2 the whipped milk into the filling and place both in the refrigerator.
  2. For the crepes, whisk together flour, oat bran, cocoa and salt in a medium bowl with a pouring spout. Add eggs, orange juice, vanilla, honey and 1/2 of the milk. Gradually whisk in the remaining milk (mixture will be thin). Heat a medium non-stick skillet with sloping sides over medium heat. Add 1/2 teaspoon coconut oil to the pan and coat evenly with a paper towel. Pour 1/6 of the batter into the skillet, forming a crepe about 5-6? in diameter. Cook 1 minute on one side; flip, and cook 30 seconds on the other side. Remove crepe from skillet and place on a plate. Continue with remaining batter, adding more coconut oil to the pan when necessary.
  3. Spoon 1/6 of the filling down the middle of the warm crepe and fold over. Garnish with the reserved whipped milk, oranges and toasted almonds and serve. If the whipped milk has collapsed, just whip it again!

orange creme, milk, vanilla, cream cheese, honey, orange zest, freshly squeezed orange juice, flour, bran, unsweetened cocoa, salt, eggs, freshly squeezed orange juice, vanilla, honey, milk, coconut oil, orange supremes

Taken from food52.com/recipes/20415-chocolate-crepes-with-orange-creme (may not work)

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