Go Back
+ servings

Citrus Crepes with Chocolate Orange Ganache

Delicate citrus essence French crepes with drizzles of chocolate orange ganache. Recipe adapted from "The Complete Cookbook" Makes about 16 small crepes or 8 large ones.
Cook Time50 mins
Total Time50 mins
Course: Breakfast and Brunch, Desserts
Cuisine: French
Keyword: Breakfast and Brunch, Desserts
Servings: 4
Calories: 748kcal
Author: Healthy World Cuisine

Ingredients

  • 1 cup flour
  • 1/2 tsp salt
  • 1 tsp sugar
    or sugar alternative
  • 1 egg
    beaten
  • 1 cup water
  • 1/2 cup milk
    or dairy alternative of choice
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • butter
    to fry crepes

Chocolate Orange Ganache

  • 1 cup whipping cream
    or can make Homemade Coconut Whipped Topping
  • 8 oz dark chocolate
    70%
  • 2 tbsp butter
    unsalted
  • 2 tsp orange zest
  • 1 tbsp Cointreau
    or other orange flavored liquor (optional)

Garnishes

  • powdered (icing) sugar
    optional
  • oranges sliced (optional)

Instructions

  • In a medium bowl add sifted flour, salt, sugar, beaten egg, water, milk, lemon and orange zest and mix until well incorporated. Set aside and if you have 30 minutes to spare to allow the pancakes flavors and products to mingle that would be best but I had hungry boys so I started cooking right away.
  • Make the chocolate orange ganache- In a small saucepan heat up cream until it is just ready to start to boiling. (careful to not let the cream boil over as that is a big mess) Remove pan from heat and add chocolate, butter, orange zest, and orange liqueur. (If serving to children can substitute with vanilla to replace the orange liquor) Let ganache stand 3 minutes and whisk just until chocolate is melted. Chill ganache for about 30 to 40 minutes.
  • In a small frying pan melt a little butter and add a small ladle of crepe batter to the pan. Tilt the pan from side to side and a circular motion to make sure the batter is thin and fully covers the bottom surface of the pan.
  • Cook crepes for 1-2 minutes or until lightly golden brown and flip over and cook for another minute or until golden brown on each side. Repeat process for each crepe.
  • Continue to cook the crepes until all the crepe batter is used and keep the crepes warm with a lid on top while you are cooking the rest of the crepes.
  • In a bowl with an electric mixer beat the chilled chocolate orange ganache just until light and fluffy before using. Be careful to not over beat, just until thick and shiny.
  • Carefully fold and stack your crepes on a plate and drizzle with a little chocolate orange ganache and garnish with a little sifted icing sugar and fresh orange slices. Enjoy.

Nutrition

Serving: 1g | Calories: 748kcal | Carbohydrates: 55g | Protein: 11g | Fat: 54g | Saturated Fat: 32g | Cholesterol: 142mg | Sodium: 407mg | Potassium: 539mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1181IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 8mg