Chocolate Crepes With Tangerines And Chocolate Orange Sauce Recipes

CREPES AND HOT CHOCOLATE SAUCE

Steps:

• In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a small saucepan, warm the milk over low heat. Add the warmed milk and butter to the flour mixture, followed by the eggs and the rum. Use an immersion blender to mix the batter until thoroughly combined. Cover the bowl with plastic wrap and let rest at room temperature for at least 1 hour, or in the refrigerator overnight.
• To make the crepes, spray an 8-inch saute pan with grapeseed oil spray, wipe it clean, and turn the heat to high. (You'll know the pan is ready when it just begins to smoke.) Using a 2-ounce ladle, ladle out crepe batter into the hot pan and tilt the pan to spread the batter into an even circle. After 45 seconds, when the top is dry, flip the crepe over and cook on the other side for 20 seconds, until it just starts to brown at the edges. Fold the crepe in half and transfer it to a sheet pan lined with foil. Repeat this process with the remaining crepe batter.
• Place one crepe on a plate and top with Hot Chocolate Sauce. Fold the sides over and repeat with another crepe on the same plate (you will have two crepes for each serving.) Repeat with the remaining crepes and serve.
• Place the chocolate in a large bowl and set aside. Combine the water, sugar, cocoa powder, and cream in a medium saucepan and bring to a simmer over medium heat. Pour the hot cream mixture over the chocolate, setting the saucepan aside, and whisk until smooth. Pour the chocolate sauce into a sieve set over the reserved saucepan and keep warm until ready to use.

CHOCOLATE CREPES

Steps:

• For batter, place the first 9 ingredients in a blender or food processor. Cover and process until smooth. Refrigerate for 1 hour., Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme de cacao and whipped topping. Cover and refrigerate for at least 1 hour., For the fudge sauce, in a large saucepan, melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside and keep warm., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , Spoon 1/4 cup filling down the center of each crepe; roll up. Top with fudge sauce. Sprinkle with mint candies if desired.

CHOCOLATE CREPES WITH TANGERINES AND CHOCOLATE-ORANGE SAUCE

Steps:

• 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.

CHALLENGE: CHOCOLATE CREPE WITH TANGERINE DRIED RED CHILI SAUCE

Steps:

• To make the crepe: In a medium bowl, mix all wet ingredients. Add the flour and whisk to combine. Stir in the melted butter and set aside.
• In a large nonstick skillet over medium heat, add 1/3 cup of the batter into the center of the skillet. Swirl the pan so the batter covers the surface of the pan, evenly and thinly. Cook until golden, then flip. Cook a few more seconds, then remove to a plate. Repeat with the remaining batter. Let cool and cover with plastic wrap until ready to use.
• To make the filling: Combine all ingredients in a small bowl and set aside.
• To make the sauce: In a small pot over medium heat, combine the sugar and water and bring to a simmer. Remove from heat and whisk in the cream until blended. Stir in the tangerine juice and cayenne and bring to a boil. Remove from heat and set aside.
• To assemble: Lay each crepe out on a work surface and spread 1 line of chocolate spread mixture down the center. Roll up each crepe to enclose the filling. Sprinkle some of the trail mix on a plate, lay 1 crepe on top and pour about 2 tablespoons sauce over each crepe. Repeat with remaining crepes and filling. Serve immediately.