Chocolate Crepes With Tangerines and Chocolate-Orange Sauce
- 3 tablespoons unsalted butter
- 1 ounce semisweet chocolate, chopped (not unsweetened)
- 13 cup all-purpose flour
- 14 cup sugar
- 2 tablespoons unsweetened cocoa powder (preferably Dutch process)
- 1 pinch salt
- 2 eggs, room temperature
- 34 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
- For Crepes.
- Melt butter and chocolate in top of double boiler over barely simmering water; stir until smooth.
- then cool slightly.
- Sift flour,sugar,cocoa and salt into large bowl.
- Make a well in the center and add eggs;mix until smooth.
- Whisk in milk, melted chocolate and vanilla; cover and refrigerate 3 hours.
- Remove peel and white pith from tangerines.
- 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.
- Cover and refrigerate at least 3 hours.
- Can be prepare 1 day ahead.
- Stir batter gently.
- Heat crepe pan with 5-inch diameter bottom over medium-high heat; brush lightly with melted butter.
- Remove pan from heat; stir batter and ladle 3 tablespoons into corner of pan, tilting so batter just coats bottom.
- Cook crepes until bottom is brown,about 1 minute.
- Turn crepe and cook until second side is speckled brown, about 30 seconds.
- Slide out onto plate;repeat with remaining batter, stirring occasionally.
- Adjust heat and add more butter to pan as necessary.
- Can be prepared 2 days ahead.
- Wrap in foil and refrigerate.
- Reheat crepes 1 at a time in crepe pan over low heat 5 seconds per side.
- Spoon sauce onto each plate.
- Fold crepes in fourths and arrange 2 crepes on each plate.
- Drain tangerines and place alongside.
- Drizzle crepes with sauce and serve.
- Chocolate-Orange Sauce.
- Melt chocolate in top of double boiler over barely simmering water; stir until smooth.
- Gradually mix in cream,tangerine marinade and orange peel; stir until heated through.
- Thin with more cream if desired.
- Can be prepared 1 day ahead.
- Cover and refrigerate.
- Rewarm sauce over low heat before serving.
unsalted butter, semisweet chocolate, flour, sugar, cocoa, salt, eggs, milk, vanilla, tangerines, grand marnier, butter, semisweet chocolate, whipping cream
Taken from www.food.com/recipe/chocolate-crepes-with-tangerines-and-chocolate-orange-sauce-337683 (may not work)