Chocolate Crepes with Oranges in Grenadine-Orange Sauce

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette

Serves 4 people

Categories: pancakes crepes

Ingredients

  • Crepe batter:
  • 1/4 cup cold water
  • 1/4 cup milk
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1/2 cup unbleached flour
  • 1/2 ox. semisweet chocolate, finely chopped
  • 2 Tbsp. unsalted butter, softened
  • Crepe filling:
  • 1 pint chocolate ice cream
  • Oranges in Grenadine- Orange Sauce (recipe follows)
  • 1/2 cup unsweetened whipped cream, for topping, optional
  • Cocoa, for dusting, optional
  • Finely slivered orange zest. for garnish
  • Oranges in Grenadine-Orange Sauce:
  • 3 large oranges
  • 1 1/4 cups freshly squeezed orange juice
  • 1/2 cup plus 2 Tbsp. granulated sugar
  • 5 Tbsp. grenadine syrup

Directions

  1. To make the crepe batter:

  2. in a food processor or blender, mix water, milk, egg, vanilla and salt. Add flour and mix well.
  3. Place mixture in a bowl; cover. Refrigerate at least 4 hours or overnight. Bring to room temperature before proceeding.
  4. In top of a double boiler or an a pan set over barely simmering water, melt chopped chocolate and butter together. Cool to room temperature.
  5. In a bowl, thoroughly blend chocolate mixture with crepe batter.
  6. Heat a seasoned crepe pan (or a lightly oiled or buttered frying pan) over medium-high heat. Pour in a small ladleful (about 3 Tbsp.) of crepe batter. Quickly tilt and roll pan to spread batter evenly, pouring any excess batter back into bowl.
  7. Cook each crepe until dark brown specks appear on top. Then turn crepe over briefly to cook other side. Set aside to cool. Repeat with remaining batter to make a total of 8 crepes.
  8. To assemble filling and crepes: Roll each chocolate crepe around one or two small scoops of ice cream. Place 2 crepes, seam side down, on each dessert plate. Alongside crepes, spoon 1 or 2 Tbsp. Oranges in Grenadine- Orange Sauce.
  9. If desired, spoon or pipe sweetened whipped cream atop crepes and lightly dust with cocoa. Scatter a few slivers of orange zest over finished crepes.

  10. For oranges in Grenadine-Orange Sauce:

  11. Scrub oranges under warm, running water. Remove zest from oranges; finely chop and reserve zest. Remove and discarding membranes and seeds.
  12. Heat orange juice and sugar in a medium saucepan over low heat, brushing down sides of pan with a pastry brush dipped in cold water, until sugar melts
  13. Increase heat to medium-high and boil mixture until it reaches the thread stage (230 degrees on a candy thermometer). Remove from heat. Add orange segments, reserved chopped zest and grenadine.
  14. Cool, then refrigerate until needed. Serve at room temperature.

  15. makes 2 cups.

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