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Orange crepes with chocolate drizzle

Orange crepes with chocolate drizzle

Total Time
55 min
15 min
40 min
This dessert is perfect for dinner parties as crepes can be made 1 day ahead. All that’s left to do is to warm crepes in the sauce and melt the chocolate just before serving.


Skim milk

¾ cup(s), (185ml)


1 medium

Plain wholemeal flour

½ cup(s), (75g)

Orange rind

1 tsp, finely grated, plus extra thin strips to serve

Dark chocolate chips

¼ cup(s), (50g)

Oil spray

12 x 3 second spray(s)

Freshly squeezed orange juice

½ cup(s), (125ml)

Caster sugar

1 tbs


  1. Blend milk, egg, flour, orange rind and ¼ teaspoon salt in a blender on high speed for about 30 seconds or until smooth. Transfer batter to a jug, cover and refrigerate for at least 1 hour or overnight.
  2. Lightly spray a small non-stick frying pan (about 16cm base measurement) with oil and heat over medium-low heat. Whisk batter, it should have the consistency of slightly thickened cream, thin with water if it’s too thick. Pour 2 tablespoons batter into pan and swirl to cover base. Cook for 1-2 minutes, until just set and light golden underneath. Loosen edges of crepe with a thin spatula, then flip and cook for a further 30 seconds or until other side is light golden. Slide crepe onto a plate. Repeat with remaining batter to make 12 crepes in total, lightly spraying pan with oil between each one. Stack crepes on a plate with strips of baking paper separating each one.
  3. To make orange sauce, combine orange juice and sugar in same frying pan and cook, stirring over medium heat, until sugar is dissolved. Bring to a simmer. Using tongs, dip both sides of 1 crepe in sauce. Transfer to a large plate and fold into quarters to form a triangle. Repeat with remaining crepes.
  4. Meanwhile, microwave chocolate in a small microwave-safe bowl on High (100%) for about 1 minute, stirring every 20 seconds, or until smooth and melted. Drizzle chocolate over crepes and sprinkle with extra rind to serve.


TO REFRIGERATE: Crepes (without orange sauce and chocolate) can be made 1 day ahead. Store in a reusable container. Proceed with steps 3 and 4 to serve. TO FREEZE: Transfer crepes only to a large reusable snap-lock bag with pieces of baking paper in between each crepe. Thaw at room temperature before proceeding with steps 3 and 4 to serve.