Orange Chocolate Crèpes

In a large bowl, whisk together flour, sugar and salt. In a measuring cup or another bowl, whisk together eggs, Cream and melted butter until blended. Gradually whisk into flour mixture until very smooth. Cover and let stand for 30 min or refrigerate for up to 1 day. (Bring to room temperature before cooking.) The batter should be the texture of thin cream. Gradually whisk in up to 2 tbsp (30 mL) water to thin as necessary.

Heat an 8-inch (20 cm) nonstick skillet or crèpe pan over medium heat until a drop of batter sizzles when dropped in pan. Wipe out pan and brush lightly with butter. Pour in a scant 1/4 cup (50 mL) of the batter, swirling the pan while pouring to spread as thinly and evenly as possible. Cook for about 30 sec or until top is no longer shiny and bottom is just golden. Use a heatproof rubber spatula to loosen edges and flip crèpe over. Cook second side for about 15 sec or just until golden spots start to form.

Slide the cooked crèpe out onto a parchment paper lined plate. Repeat with remaining crèpe batter, heating and buttering pan between each as necessary.

Filling: Using a small serrated knife, cut peel and white pith from oranges. Holding over a bowl to catch juices, break oranges into segments. In a large skillet over medium heat, combine sugar and orange segments and juice; cook, stirring gently, for 5 to 10 min or until warmed and juices are released.

Place 1 crèpe on each of 4 to 6 serving plates; spoon a heaping tablespoon (15 mL) of the oranges on one-quarter and sprinkle with chocolate. Fold crèpe into quarters to enclose filling; repeat with another crèpe and filling on each plate. Spoon remaining oranges on top and sprinkle with chocolate. Serve immediately. (There will be a few extra crèpes.)

Cooking Tips: Don’t worry if your first few crèpes don’t turn out perfectly – this recipe makes extra so you can practice the technique. A good-quality nonstick pan that’s well heated and swirling the pan over the burner while you pour are keys to successful crèpe-making.

Cooled crèpes can be wrapped and refrigerated for up to 2 days.

For the Adventurous: Add 1 tsp (5 mL) grated orange zest to crèpe batter; add 1/4 cup (50 mL) orange-flavoured liqueur or brandy with orange segments.