Chocolate Crepes with Orange Cream Cheese Whipped Cream

• Vegetarian

• Produce

  • 1 Orange, medium

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 5 1/3 tbsp Cocoa powder, unsweetened
  • 1 pinch Salt
  • 1/4 cup Sugar
  • 1/2 tsp Vanilla extract, pure
  • 1 Zest and powdered sugar, Orange

• Drinks

  • 1 tbsp Orange juice, freshly squeezed

• Dairy

  • 1 tbsp Butter
  • 4 oz Cream cheese
  • 1 1/2 cup Heavy whipping cream
  • 1 1/3 cup Whole milk

Found on thepioneerwoman.com

Description

Ingredients

• FOR THE CREPES:
• 1-1/3 cup Whole Milk, Or More As Needed
• 1 Egg
• 1 Tablespoon Butter, Melted, Plus More For Cooking
• 1/2 teaspoon Pure Vanilla Extract
• 1 cup All-purpose Flour
• 5 Tablespoons Plus 1 Teaspoon Unsweetened Cocoa Powder
• 1/4 cup Sugar
• 1/2 teaspoon Baking Powder
• 1 pinch Salt
• Orange Zest And Powdered Sugar, For Garnish
• FOR THE ORANGE CREAM CHEESE WHIPPED CREAM FILLING:
• 4 ounces, weight Cream Cheese
• 1 Tablespoon Maple Syrup
• 1 Medium Orange, Zested
• 1 Tablespoon Freshly Squeezed Orange Juice
• 1-1/2 cup Heavy Whipping Cream

Directions

• For the crepes: In a small bowl, whisk together milk, egg, butter, and vanilla. In a large bowl, whisk or sift together the flour, cocoa powder, sugar, baking powder, and salt. Make a well in the dry ingredients and pour in the wet ingredients. Whisk until smooth. Cover with plastic wrap and let rest in the refrigerator for 30 minutes. Preheat an 8-inch cast iron skillet over medium-low heat. Add a small amount of butter and swirl to coat. Pour in a small amount of batter and swirl to coat the bottom of the pan. Cook until the crepe develops bubbles, about 1 minute. Flip and cook on the other side for another minute or so. Place on a plate and cover with a double layer of a clean dish towel. Repeat with remaining batter. Note: If batter seems too thick, you can whisk in a small amount of milk to thin it out. For the filling: Place cream cheese and maple syrup in a medium bowl and beat until smooth. Add orange zest and juice and beat again. Add whipping cream and beat until medium-stiff peaks form, scraping down the sides of the bowl once. To assemble: Lay out a crepe on a plate and spread a generous amount of the orange filling down the middle. Roll up and sprinkle with extra orange zest and dust with powdered sugar.