Chocolate Crepes with Orange Creme

By • January 11, 2013 • 0 Comments

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Author Notes: My S.O.’s brother and sister-in-law (E and L) came for an overnight visit last weekend.

They have 2 dogs also, so you can imagine that this place was a racetrack for a couple of days! We were thoroughly entertained while watching them all romp around the house. One of their dogs is 13 and pranced around like an eager puppy trying to keep up with the pack. Speaking of puppies, their other dog is just a few months old and was a HOOT to watch. She is about a 15-pound Lhasa Apso who held her own, pound for pound, with our rambunctious bull-in-a-china-shop Ella. She snarled and tussled with Ella, running full force circles between the living room and music room. I don’t think she ever realized for a second that her whole entire body was the size of Ella’s head, and that Ella could snarf her up in one fell swoop! And then there was my Gracie girl who rarely left my side during all the escapades. She is a rescue, and suffers from tremendous separation anxiety. While she found herself instinctually jumping into the fray on occasion, she always kept one eye (or foot!) on me at all times.

On the first night, we went out to Corndance Tavern, a nearby chef-owned eatery. We feasted on chef-raised bison meatloaf, corn encrusted halibut, sashimi tuna and local craft brews. But the next day, all the feasting took place in none other but yours truly’s jazzy kitchen. What I love about cooking for E and L is that they are adventurous and willing to try most anything. We started with a chorizo and spinach frittata and crepes for breakfast, followed by a mammoth stuffed-to-the-max grilled sandwich and array of snack mixes for lunch. But the crepes were probably the biggest hit.

While I’m talking about all this gorging, we really have been getting back on the track to healthy eating after the holidays. So these crepes are a lighter version than their heavier counterparts, but are certainly not light on flavor. With reduced fat milk and cream cheese, and some oat bran to add fiber, they’re light and airy like little pillows of chocolatey/orangey goodness. I’ll bet you never thought you’d see “oat bran” and “light and airy” in the same sentence before, ha! Of course, to make it lighter yet, you can use egg whites and fat free dairy. And the only reason I used oat flour is because my S.O. is allergic to wheat. Other flours will work just fine, resulting in a different texture. If you want some tutelage on how to supreme an orange for garnish, just see my episode of How to Make Orange Supremes.

And if you want to chuck the whole healthy bit, I’m thinking Grand Marnier would make a pretty darned tasty substitute for the orange juice!
Sherry K-Jazzy Gourmet

Makes 6 crepes

Orange Creme

  • 1/4 cup reduced fat evaporated milk
  • 1 teaspoon vanilla
  • 4 ounces reduced fat cream cheese, softened
  • 1 tablespoon honey
  • 1 tablespoon orange zest
  • 1 tablespoon freshly squeezed orange juice

Crepes

  • 3/4 cup oat flour
  • 1/4 cup oat bran
  • 1 1/2 tablespoons unsweetened cocoa (I use Special Dark)
  • 1 pinch salt
  • 2 eggs
  • 2 tablespoons freshly squeezed orange juice
  • 1/2 teaspoon vanilla
  • 2 tablespoons honey
  • 3/4 cup reduced fat milk (I use light Silk)
  • 1 teaspoon coconut oil
  • orange supremes and toasted almonds for garnish
  1. For the filling, place evaporated milk and 1 teaspoon vanilla in a medium metal bowl. Put both the milk and beaters/whisk in the freezer for 30 minutes. In the meantime, combine cream cheese, honey, orange zest and orange juice in a small bowl and mix well. Remove milk from freezer and whip until soft peaks form. Fold 1/2 the whipped milk into the filling and place both in the refrigerator.
  2. For the crepes, whisk together flour, oat bran, cocoa and salt in a medium bowl with a pouring spout. Add eggs, orange juice, vanilla, honey and 1/2 of the milk. Gradually whisk in the remaining milk (mixture will be thin). Heat a medium non-stick skillet with sloping sides over medium heat. Add 1/2 teaspoon coconut oil to the pan and coat evenly with a paper towel. Pour 1/6 of the batter into the skillet, forming a crepe about 5-6? in diameter. Cook 1 minute on one side; flip, and cook 30 seconds on the other side. Remove crepe from skillet and place on a plate. Continue with remaining batter, adding more coconut oil to the pan when necessary.
  3. Spoon 1/6 of the filling down the middle of the warm crepe and fold over. Garnish with the reserved whipped milk, oranges and toasted almonds and serve. If the whipped milk has collapsed, just whip it again!
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