Description
Delicious chocolate crepes filled with a soft, fresh orange cream cheese whipped cream. Perfect for breakfast or dessert!
From Erica Kastner of Buttered Side Up.
Ingredients
- FOR THE CREPES:
- 1-⅓ cup Whole Milk, Or More As Needed
- 1 Egg
- 1 Tablespoon Butter, Melted, Plus More For Cooking
- ½ teaspoons Pure Vanilla Extract
- 1 cup All-purpose Flour
- 5 Tablespoons Plus 1 Teaspoon Unsweetened Cocoa Powder
- ¼ cups Sugar
- ½ teaspoons Baking Powder
- 1 pinch Salt
- Orange Zest And Powdered Sugar, For Garnish
- FOR THE ORANGE CREAM CHEESE WHIPPED CREAM FILLING:
- 4 ounces, weight Cream Cheese
- 1 Tablespoon Maple Syrup
- 1 Medium Orange, Zested
- 1 Tablespoon Freshly Squeezed Orange Juice
- 1-½ cup Heavy Whipping Cream
Preparation
For the crepes:
In a small bowl, whisk together milk, egg, butter, and vanilla. In a large bowl, whisk or sift together the flour, cocoa powder, sugar, baking powder, and salt. Make a well in the dry ingredients and pour in the wet ingredients. Whisk until smooth. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.
Preheat an 8-inch cast iron skillet over medium-low heat. Add a small amount of butter and swirl to coat. Pour in a small amount of batter and swirl to coat the bottom of the pan. Cook until the crepe develops bubbles, about 1 minute. Flip and cook on the other side for another minute or so. Place on a plate and cover with a double layer of a clean dish towel. Repeat with remaining batter.
Note: If batter seems too thick, you can whisk in a small amount of milk to thin it out.
For the filling:
Place cream cheese and maple syrup in a medium bowl and beat until smooth. Add orange zest and juice and beat again. Add whipping cream and beat until medium-stiff peaks form, scraping down the sides of the bowl once.
To assemble:
Lay out a crepe on a plate and spread a generous amount of the orange filling down the middle. Roll up and sprinkle with extra orange zest and dust with powdered sugar.
