Chocolate Crepes with Orange-and-Chocolate Sauce
- Active Time 40m
- Total Time 2h 10m
If you prefer, fill these chocolate crepes with vanilla frozen yogurt or fresh fruit instead of yogurt cheese.
- For the Crepes:
- 6 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon sugar
- Pinch of salt
- 1/4 cup skim milk
- 1 large egg
- 2 teaspoons canola oil, divided
- 1/4 cup water
- For the Orange Syrup:
- 1/2 cup sugar
- 1/2 cup water
- Zest from 2 oranges, cut into very thin strips
- For the Filling:
- 1 cup yogurt cheese (see Tip)
- 2 1/2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- Chocolate Sauce
Companion recipe: Chocolate Sauce
TO MAKE THE CREPES: Combine the flour, cocoa, sugar, salt, milk, egg, 1 teaspoon oil and water in a food processor or blender and blend until smooth. Transfer to a bowl and refrigerate for 1 hour or for up to 24 hours.
TO MAKE THE ORANGE SYRUP: Combine the sugar and water in a small saucepan. Bring to a boil, add the orange zest, reduce the heat to low and simmer, uncovered, for 20 to 25 minutes, or until the syrup has thickened and the zest is tender. Several times during the cooking, brush the sides of the saucepan with a pastry brush dipped in cold water to keep sugar crystals from forming on the sides. Remove from the heat and let cool.
TO MAKE THE FILLING: Whisk together the yogurt cheese, confectioners' sugar and vanilla in a small bowl until well-blended. Cover and refrigerate.
TO COOK AND ASSEMBLE CREPES: If necessary, add 1 to 2 tablespoons water to the crepe batter so that it has the consistency of light cream. Heat a small nonstick skillet or crepe pan over medium heat until a drop of water sizzles when sprinkled on the surface. Reduce heat to medium-low. Brush pan with a little of the remaining 1 teaspoon oil as needed to prevent sticking. Pour about 2 tablespoons batter on the skillet and swirl to coat the bottom evenly. Cook 30 to 40 seconds until the top of the crepe has a dull surface and the edges begin to curl. Flip and cook for 20 to 30 seconds, or until the crepe is firm. Remove to a plate and cover with a dry cloth. Repeat with the remaining crepes. (The crepes may be stacked until served).
Place a crepe on a dessert plate. Spread 2 tablespoons of filling across the middle. Fold in half and spoon 1 tablespoon Chocolate Sauce over the top or beside it. Spoon 2 teaspoons orange syrup and zest over the crepe. Repeat with the remaining crepes.
Tip: <br>To make 1 cup of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth and place the colander in the sink. Pour in 3 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.<br><br>Make Ahead: The crepe batter may be covered and chilled up to 1 day in advance.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
224 calories; 4g total fat; 2g total saturated fat; 32mg cholesterol; 108mg sodium; 42g carbohydrates; 1g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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