Yield: 1 Servings
|1 ounce||Unsweetened chocolate|
|Butter for frying|
In a double boiler or heavy pan, melt butter & chocolate over low heat stirring constantly. Add half the milk & stir well. Pour the chocolate mixture, eggs & remaining milk into a blender & mix well. Gradually add flour, mixing until mixture is light & creamy. To make crepes, melt 1 tsp. butter in 6" iron skillet over med high heat. Brush pan to coat evenly. Pour ¼ cup batter into pan, tipping it to spread batter over the entire base without touching the sides. Cook for about 2 minutes, until just set on top. Turn once & cook for half a minute more. Slide the crepe onto a warm plate & cover to keep warm.
Brush the pan with butter & repeat.
Filling: 1 oz. unsweetened chocolate 1 cup milk 2 eggs or 4 egg yolks ½ cup sugar 1 tsp. vanilla ½ cup cream Melt the chocolate as above. Add half the milk & mix well. In a blender combine the remaining milk, chocolate milk mixture, eggs, sugar & vanilla. Blend until smooth. Return to the pan & heat gently, stirring constantly, until custard thickens. Remove from heat & stir in cream.
Sauce: 2 Tbls. butter grated rind of 2 oranges juice of 2 oranges ¼ cup brandy ¼ cup golden sugar Use small saucepan to melt butter. Add orange rind & juice. Bring to a boil & simmer for 5 minutes. Remove from heat & add brandy.
To assemble: Place a crepe upside down on an ovenproof serving dish or plate. Place 1 large spoonful of filling in center & roll up crepe, tucking edges underneath. Continue until all crepes have been filled & rolled. Sprinkle tops with golden sugar. Pour orange sauce over & place in 400 oven for 5-7 minutes, until sugar begins to melt & the sauce is bubbling. Serve immediately.