Chocolate Crepes With Tangerines And Dark Chocolat... Recipe

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Chocolate Crepes With Tangerines And Dark Chocolat...
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Ingredients
19
Count
Nutrition
251
Calories
Total time
2
Minutes
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Ingredients:

Directions:

  1. Crepes
  2. Melt the chocolate and butter together in a small saucepan over low heat, stirring constantly
  3. Remove from heat when chocolate is almost completely melted and set aside
  4. In a large bowl beat the eggs with a whisk until well blended
  5. Add the sugar and salt and whisk well
  6. Pour in the milk and vanilla and whisk together well
  7. Sift the cocoa powder and flour over the surface of the batter and whisk until no lumps remain
  8. Slowly drizzle in the melted chocolate mixture, whisking constantly
  9. Let the batter sit covered for 30 minutes or refrigerate overnight, bringing to room temperature before using
  10. To cook the crepes
  11. Heat a 6 to 8 inch crepe pan or nonstick skillet over medium heat
  12. When pan is hot add about 1/2 tsp butter and let it melt, swirling it around the entire surface of the pan
  13. Add about 1/3 C of the crepe batter and swirl to coat entire pan
  14. Cook for 30 seconds to 1 minute or until crepe is set and browned slightly on the bottom
  15. Flip carefully with spatula or fingers and cook another 30 seconds or so
  16. Transfer to a plate and repeat with remaining batter addind butter to the pan before cooking each crepe
  17. Stack cooked crepes on plate
  18. (At this point, crepes may be cooled, covered and refrigerated overnight
  19. Wrap in foil and reheat in a 250 oven for about 10 minutes)
  20. To serve
  21. Fold hot crepes into quarters
  22. Place one or two crepes on each plate, drizzle each with chocolate sauce and top with tangerine section and a dusting of confectioners' sugar
  23. Sauce
  24. Bring milk and cream to a simmer in a small pan
  25. Remove from heat, add the chocolate and stir until smooth
  26. Stir in the liqueur or flavoring
  27. Set aside until ready to use
  28. Sauce may also be made a day ahead, covered and refrigerated and reheated over low when ready to use
  29. To cook crepes, heat a 6 to 8 inch skillet or crepe pan over medium heat
  30. Add about 1/2 tsp butter and melt it, swirling to cover entire pan
  31. Add about 1/3 C of the batter quickly swirling to coat the entire bottom of pan
  32. Cook for 30 to 60 seconds or until crepe is set and lightly brown on bottom
  33. Flip carefully using spatula or fingers and cook for 30 or so seconds
  34. More
  35. Remove to plate, add another 1/2 tsp butter to pan with each crepe and repeat, stacking crepes as they are finished
  36. (Crepes may be cooled, covered and refrigerated overnight at this point; wrap in foil and place in 250 oven for 10 minutes to reheat)
  37. To Serve
  38. Fold crepes in quarters and place one or two on each plate
  39. Drizzle with chocolate sauce and top with tangerine slices and a dusting of powdered sugar
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 251.23 Kcal (1052 kJ)
Calories from fat 113 Kcal
% Daily Value*
Total Fat 12.56g 19%
Cholesterol 55.69mg 19%
Sodium 374.22mg 16%
Potassium 183.88mg 4%
Total Carbs 32.2g 11%
Sugars 16.23g 65%
Dietary Fiber 2.79g 11%
Protein 5.44g 11%
Iron 1.7mg 10%
Calcium 96.8mg 10%
Amount Per 100 g
Calories 260.68 Kcal (1091 kJ)
Calories from fat 117.25 Kcal
% Daily Value*
Total Fat 13.03g 19%
Cholesterol 57.79mg 19%
Sodium 388.3mg 16%
Potassium 190.8mg 4%
Total Carbs 33.41g 11%
Sugars 16.85g 65%
Dietary Fiber 2.89g 11%
Protein 5.65g 11%
Iron 1.8mg 10%
Calcium 100.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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