Chocolate Crepes with Bitter Orange Sauce

INGREDIENTS

INSTRUCTIONS

In a double boiler or heavy pan, melt butter & chocolate over low heat
stirring constantly. Add half the milk & stir well. Pour the chocolate
mixture, eggs & remaining milk into a blender & mix well. Gradually
add flour, mixing until mixture is light & creamy. To make crepes,
melt 1 tsp. butter in 6" iron skillet over med high heat. Brush pan
to coat evenly. Pour 1/4 cup batter into pan, tipping it to spread
batter over the entire base without touching the sides.  Cook for
about 2 minutes, until just set on top. Turn once & cook for half a
minute more. Slide the crepe onto a warm plate & cover to keep warm.
Brush the pan with butter & repeat.
Filling: 1 oz. unsweetened chocolate 1 cup milk 2 eggs or 4 egg yolks
1/2 cup sugar 1 tsp. vanilla 1/2 cup cream
Melt the chocolate as above. Add half the milk & mix well. In a
blender combine the remaining milk, chocolate milk mixture, eggs,
sugar & vanilla. Blend until smooth. Return to the pan & heat gently,
stirring constantly, until custard thickens. Remove from heat & stir
in cream.
Sauce: 2 Tbls. butter grated rind of 2 oranges juice of 2 oranges 1/4
cup brandy 1/4 cup golden sugar
Use small saucepan to melt butter. Add orange rind & juice. Bring to
a boil & simmer for 5 minutes. Remove from heat & add brandy.
To assemble: Place a crepe upside down on an ovenproof serving dish or
plate.  Place 1 large spoonful of filling in center & roll up crepe,
tucking edges underneath. Continue until all crepes have been filled &
rolled. Sprinkle tops with golden sugar. Pour orange sauce over &
place in 400 oven for 5-7 minutes, until sugar begins to melt & the
sauce is bubbling. Serve immediately.
Crepes:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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