Orange crepes with chocolate drizzle
SmartPoints® value per serving
1 hr 45 min
It's important to use whole-wheat pastry flour, not regular whole wheat flour, when making these crepes. It has a finer texture, just what you need to make these elegant crepes. If you would like, you can top the crepes with sliced oranges, mangoes, berries, or another of your favorite fruits. The orange zest adds a little zip to the flavor of the crepes, and adding a little extra on top of the crepes adds more flavor and it looks so pretty. Short on time? Use store-bought crepes.
Whole wheat pastry flour
1 large egg(s)
Fresh orange juice
Semisweet chocolate chips
- In blender, add milk, flour, orange zest, salt, and egg and blend on high speed until smooth, about 30 seconds. Refrigerate batter for at least 1 hour or overnight.
- Lightly brush 8-inch nonstick skillet with oil and heat pan over medium-low. Whisk batter just before using. (Batter should have consistency of heavy cream. Thin it with water if it’s too thick.) Pour 21⁄2 tbsp batter into pan and swirl to cover bottom. Cook until top looks dry and underside is just golden, 1 to 2 minutes. Loosen edges of crepe carefully with thin spatula, then flip and cook for 30 seconds more. Slide crepe out of pan. Repeat with remaining batter, brushing pan with oil as needed and stacking crepes between sheets of wax paper.
- Combine orange juice and sugar in same skillet and cook over medium heat, stirring often, just until juice bubbles at edges and sugar dissolves. Working with 1 crepe at a time, dip both sides of crepe into juice. Transfer to platter. Fold crepe in half, then fold in half again to form triangle. Repeat with remaining crepes.
- In small microwavable bowl, microwave chocolate on High for 1 minute, stirring every 20 seconds until chocolate melts. Drizzle chocolate over crepes.
- Serving size: 2 crepes