Chocolate Orange Crepes

Ingredients

• 500 ml Whole milk (Milk at room temperature)
• 2 Whole eggs (At room temperature)
• 50 g Unsalted butter (for the batter) (Melt then turn into browned butter)
• 170 g Wheat flour (Sift before use)
• 25 g Unsweetened cocoa powder (Sift together with the flour)
• 60 g Granulated sugar
• 30 g Sunflower oil
• 50 g Unsalted butter (for the ganache) (To add to the hot cream)
• 200 g 64% cocoa dark chocolate (Break into pieces)
• 120 g Whole liquid cream (Heated without boiling)
• 100 g Mascarpone
• 1 Zest of an untreated orange (Finely grate)

Instructions

1. Prepare the browned butter

   Melt 50 g of unsalted butter in a small saucepan over medium heat, then continue cooking until it takes a nutty color and releases a nutty aroma.

   Time: PT5M

2. Let the butter cool

   Remove from heat and let the browned butter cool for a few minutes so it does not cook the eggs.

   Time: PT5M

3. Whisk the eggs and sugar

   In the large bowl, whisk the 2 whole eggs with the 60 g of granulated sugar until the mixture becomes pale and frothy.

   Time: PT2M

4. Incorporate the browned butter

   Pour the warm browned butter into the egg‑sugar mixture and whisk until homogeneous.

   Time: PT2M

5. Add the dry powders

   Sift 170 g of flour and 25 g of unsweetened cocoa powder, fold them into the mixture then add one third of the milk (≈ 165 ml) while stirring gently.

   Time: PT5M

6. Complete the batter

   Pour the remaining milk (≈ 335 ml) and mix until you obtain a smooth, lump‑free batter.

   Time: PT5M

7. Incorporate the oil

   Add 30 g of sunflower oil and mix quickly.

   Time: PT2M

8. Batter rest

   Cover the bowl with plastic film and let the batter rest at room temperature for 1 hour.

   Time: PT1H

9. Heat the cream for the ganache

   In a saucepan, heat 120 g of whole liquid cream over low heat without letting it boil (≈ 80 °C).

   Time: PT5M

   Temperature: 80°C

10. Add butter to the cream

    Remove the saucepan from the heat and incorporate 50 g of unsalted butter, stir until fully dissolved.

    Time: PT2M

11. Mix with the chocolate

    Pour the hot mixture over 200 g of previously chopped 64% cocoa dark chocolate in a heat‑proof bowl, let melt for 2 minutes then stir until you obtain a smooth ganache.

    Time: PT3M

12. Flavor and enrich the ganache

    Fold in the finely grated zest of an untreated orange and 100 g of mascarpone, mix until homogeneous.

    Time: PT5M

13. Cool the ganache

    Let the ganache cool to room temperature then place it in the refrigerator for 15 minutes to thicken slightly.

    Time: PT15M

14. Heat the pan

    Heat a non‑stick pan over medium‑high heat (≈ 190 °C) for 5 minutes.

    Time: PT5M

    Temperature: 190°C

15. Cook the crepes

    Pour a ladle of batter into the hot pan, spread, cook 1 minute until the edges release, flip and cook 30 seconds on the other side. Repeat until the batter is exhausted (about 12‑15 crepes).

    Time: PT30M

16. Cool the crepes

    Place the cooked crepes on a rack and let cool for 5 minutes.

    Time: PT5M

17. Fill the crepes

    Place a tablespoon of ganache in the center of each crepe, spread, fold the sides then roll.

    Time: PT10M

18. Plating

    Arrange the rolled crepes on a serving plate and optionally decorate with a little extra orange zest.

    Time: PT2M

Nutrition Facts

Calories

240

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g