Do you even need me to say anything about this? Does that picture not say more than I ever could? It does, we both know it does. But dammit, I love to type so I’ma do it anyway!
Silky, dark chocolate crepes, fresh slices of juicy mandarin, and a slick of vanilla bean creme fraiche. Yum yum yum yum yum.
I guess this is my super-lazy take on crepes suzette, plus chocolate. Crepes suzette is delicious, absolutely. Buttery, boozy, caramelised crepes, with segments of juicy orange and maybe a little whipped cream? UGH, delightful.
But definitely fairly labour intensive, and very rich. This is just a smiiiiiiidge more subtle, but still complex, chocolatey and totally luxurious. And may I say – these crepes are really good. They’re not just regular crepes dyed brown with a waste of good cocoa. They’re chocolate crepes. For realz.
So I’ve had a hectic week this week – I was in two photoshoots! And I was in my state newspaper! My PR rep Kasi at Hardie Grant is amazing at her job, needless to say. I was slightly less amazing at galivanting around with a slice of cake for a photo, but hey, I’m more than happy to practice.
In the meantime, I’m kind of exhausted?
These chocolaty crepes are my solution. A nice relaxing morning spent in the kitchen, swirling crepe batter around a pan, then a leisurely read of a cookbook or two (Nigel Slater is my relaxation reading) while I eat the bittersweet crepes, the creamy, slightly sour creme fraiche, and those bright bursting slices of mandarin.
Anyone care to join me? You’re officially invited.
- ⅔ cup (100g) plain flour
- 3 tbsp cocoa powder (best quality)
- 3 tbsp caster sugar (aka superfine sugar)
- 3 eggs
- 1¼ cup (310ml) milk
- 1 tsp vanilla
- butter, to grease the pan
- ½ cup creme fraiche
- 1 tsp vanilla bean paste
- 3 mandarins (try to find a thin-skinned variety with no air between the fruit and the skin)
- Place the flour, cocoa, sugar into a lage bowl and whisk to combine (sift your cocoa if it's very lumpy).
- In a separate bowl or jug, whisk together the eggs, milk and vanilla.
- Stream the liquid into the dry ingredients, whisking as you go, until you have a smooth, very liquid batter.
- To cook the crepes, place a frying pan over a medium-high heat. Grease the pan lightly with a little butter, and then ladle in just enough crepe batter to cover the base of the pan, tilting the pan to cover the base.
- Once the edges of the crepe start curl up a tiny bit, and look cooked, gently slide a spatula under the crepe and flip in one fluid motion.
- Cook the other side for a further 30 seconds or so, and then continue cooking until all the batter is used.
- To serve, stir the creme fraiche and vanilla bean paste together. Slice the mandarins across into ½ inch (1cm) pieces, and peel away the rind.
- Place 2-3 crepes on each plate, along with a dollop of creme fraiche and some sliced citrus.