Tuesday, 17 September 2013

Chocolate Orange Crepes

 Pancake Month!
Noun; A thin, flat cake of batter, usually fried and turned in a pan.

In the school of pancakes the French Crepe is on the board of directors. It’s the head of the ‘no baking powder’ division. These pancakes can go sweet or savory, eaten for breakfast, but mostly it’s had for dessert.  Strawberries, whipped crème, bananas, chocolate and raspberries are just some of the fillings stuffed in a crepe. With this thin little wrapper, the possibilities are almost endless as to what you can put in it.  

So, what did I stuff my crepes with?

Second only to mint and chocolate, is my favorite flavor combination of orange and chocolate. Terrys chocolate oranges are divine; and in making these sweet crepes I wanted to capture that flavor.  It goes without saying that nutella is the epitome of chocolate spreads, no ifs, ands, or buts. So the choice was already made for me. Next came texture, I think a soft crepe, with soft chocolate spread does need a texture balance so you don’t feel like your eating baby food. So I used some crushed Ferrero Rocher.

Now don’t think the actual orange fruit is in this crepe. I wanted the flavor, so the crepe itself is what is infused with the orange flavor and the chocolate spread and candy are on the inside. It worked out really well. The crepes are bursting with orange flavor and a very mild sweetness. Most of the sweetness comes from the chocolate filling inside. The FR gives the perfect crunch for a balance of textures.

 Makes 5 crepes

Ingredients (Printable Recipe)

1 cup flour

2/3 cup milk

1/3 cup orange juice (fresh squeezed)

1 egg

1 tsp. sugar
1 tbsp. orange zest
1 tsp. vanilla
¼ tsp. Nutmeg
¼  tsp. salt
1-2 crushed  Ferrero Rocher per crepe
3 tsp. Nutella per crepe

1. Zest orange, squeeze juice

2. Combine orange juice, zest, sugar, salt vanilla, eggs and nutmeg in a bowl and whisk until blended

3. Add liquid to a blender along with flour and blend till smooth

4.  Place in fridge for 30 minutes

5. Lightly oil a pan with a paper towel. Medium/high heat

6.Pour batter into the center and rotate pan to spread it thin

7. You will see the crepe cook immediately, less than a minute if very thin. Flip and cook on the other side for another minute

8. Remove from heat, spread on Nutella, and crushed FR on half

9 fold and eat

What would have made this recipe even better is a simple orange syrup on the crepes. I’ll save that for next time. 

Xoxo Greedygirl