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Chocolate crepes with orange caramel sauce


By Valentine's Recipes (Visit website)



Chocolate crepes with orange caramel sauce
Chocolate crepes with orange caramel sauce
Brilliant flavour combination

Ingredients of Chocolate crepes with orange caramel sauce
75g (1/2 cup) plain flour
2 tbs cocoa powder
185ml (3/4 cup) milk
2 eggs
2 large navel oranges
Melted butter, to grease
60g butter, extra, coarsely chopped
55g (1/4 cup, firmly packed) brown sugar
Vanilla ice-cream, to serve

Preparation Time
20- 20 minutes

Cooking Time
30 minutes

Preparation of Chocolate crepes with orange caramel sauce
Sift the flour and cocoa powder into a large bowl. Make a well in the centre. Whisk together the milk and eggs in a jug. Add the milk mixture to the flour mixture, whisking constantly until smooth. Cover with plastic wrap and place in the fridge for 20 minutes to rest.

Meanwhile, use a zester to remove the rind from the oranges. (Alternatively, use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the oranges (you will need 100ml orange juice).

Heat an 18-20cm (base measurement) crepe pan or non-stick frying pan over medium heat. Brush with melted butter to lightly grease. Add 2 tablespoons of batter and tilt the pan in a circular motion, swirling the batter to cover the base. Cook for 2 minutes or until the edge begins to curl.

Turn and cook for a further 1 minute or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat, in 7 more batches, with melted butter and remaining batter, reheating the pan between batches.

Melt the extra butter in a frying pan over medium heat until foaming. Stir in the sugar, orange rind and orange juice. Bring to a simmer. Cook for 3 minutes or until the sauce thickens slightly.

Divide the crepes among serving plates. Top with ice-cream and spoon over the sauce. Serve immediately.

Source: Taste.com.au



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