Chocolate-Orange Crepes
Makes 4 servings
Ingredients
1/2 tsp neutral oil
1 cup AP flour
1 tsp sugar, plus 4 TB for the filling
1/4 tsp table salt
1 1/2 cups whole milk
3 eggs
2 TB unsalted butter
1 tsp orange zest
2 oz bittersweet chocolate, finely grated
Directions
If your oven has a warm setting, turn that on: otherwise, set it to the lowest temperature it’ll hold, probably around 150F-170F.
Set a large nonstick skillet over medium heat and add the oil. Allow the pan to heat while you prepare the crepe batter and filling.
Whisk together the flour, 1 teaspoon of sugar, and the salt in a large measuring jug (mine was 4 cups) and set aside. In a medium bowl, whisk the milk and eggs together. Toss the butter into the skillet to melt.
Pour half the milk mixture into the dry ingredients and whisk until it’s smooth, then slowly pour in the melted butter a bit at a time and whisk again to incorporate. After that, pour in the remaining milk mixture and again whisk until it’s smooth.
Brush the remnants of the butter and oil left behind in the skillet to cover the bottom as much as possible. Using approximately 1/4-cup of the batter, pour it into the skillet and quickly tilt the pan to cover the bottom - if there are a few small holes, gently add a drop or two of batter to fill those. Don’t sweat it. It’ll be fine.
Cook the crepe over medium heat for a few minutes, until the edges turn lacy and the top dries out. Gently flip it with a thin spatula (the cooked side should have a network of browned streaks - if not, leave it to cook a little longer. Once flipped, cook the back side 1-2 minutes, just until it shows some spotty browning.
NOTE - every stove and every pan are different. Pay attention to the heat setting and timing that yields the crepe you like. It may be 1-2 minutes a side on medium heat, or 3-4 minutes a side on med-lo heat. It’s really up to your tools and your preference.
Repeat with the rest of the batter. Feel free to add very small amounts of butter to the pan if needed.
For the filling, tip the sugar into a small bowl, add in the zest, then rub together using your fingers, to combine. Stir in the chocolate and set aside.
When ready to assemble, add a generous tablespoon of the chocolate mixture to one-half of the spotted side of the crepe. Fold the crepe over into a half-moon shape, then again to form a wedge shape. Let sit a few minutes in the warmed oven to soften/melt the chocolate filling, then serve as-is, or topped with whipped cream, or warm maple syrup, or all of that at once.
Recipe based on one from America’s Test Kitchen
Makes 4 servings
Ingredients
1/2 tsp neutral oil
1 cup AP flour
1 tsp sugar, plus 4 TB for the filling
1/4 tsp table salt
1 1/2 cups whole milk
3 eggs
2 TB unsalted butter
1 tsp orange zest
2 oz bittersweet chocolate, finely grated
Directions
If your oven has a warm setting, turn that on: otherwise, set it to the lowest temperature it’ll hold, probably around 150F-170F.
Set a large nonstick skillet over medium heat and add the oil. Allow the pan to heat while you prepare the crepe batter and filling.
Whisk together the flour, 1 teaspoon of sugar, and the salt in a large measuring jug (mine was 4 cups) and set aside. In a medium bowl, whisk the milk and eggs together. Toss the butter into the skillet to melt.
Pour half the milk mixture into the dry ingredients and whisk until it’s smooth, then slowly pour in the melted butter a bit at a time and whisk again to incorporate. After that, pour in the remaining milk mixture and again whisk until it’s smooth.
Brush the remnants of the butter and oil left behind in the skillet to cover the bottom as much as possible. Using approximately 1/4-cup of the batter, pour it into the skillet and quickly tilt the pan to cover the bottom - if there are a few small holes, gently add a drop or two of batter to fill those. Don’t sweat it. It’ll be fine.
Cook the crepe over medium heat for a few minutes, until the edges turn lacy and the top dries out. Gently flip it with a thin spatula (the cooked side should have a network of browned streaks - if not, leave it to cook a little longer. Once flipped, cook the back side 1-2 minutes, just until it shows some spotty browning.
NOTE - every stove and every pan are different. Pay attention to the heat setting and timing that yields the crepe you like. It may be 1-2 minutes a side on medium heat, or 3-4 minutes a side on med-lo heat. It’s really up to your tools and your preference.
Repeat with the rest of the batter. Feel free to add very small amounts of butter to the pan if needed.
For the filling, tip the sugar into a small bowl, add in the zest, then rub together using your fingers, to combine. Stir in the chocolate and set aside.
When ready to assemble, add a generous tablespoon of the chocolate mixture to one-half of the spotted side of the crepe. Fold the crepe over into a half-moon shape, then again to form a wedge shape. Let sit a few minutes in the warmed oven to soften/melt the chocolate filling, then serve as-is, or topped with whipped cream, or warm maple syrup, or all of that at once.
Recipe based on one from America’s Test Kitchen
