Chocolate Orange Crepes Recipe

Combine first 6 ingredients in a medium bowl, stirring well. Spoon 2 tablespoons mixture in center of each crepe; roll up, and place, seam side down, on individual dessert plates. Garnish with orange slices.

Chocolate Crepes: Combine all ingredients except cooking spray in container of an electric blender; process 30 seconds. Scrape sides of blender with rubber spatula; process 30 seconds. Refrigerate batter 1 hour. (This allows flour particles to swell and soften so crepes are light in texture.)

Coat the bottom of a 6-inch cr=EApe pan with cooking spray; place pan over medium heat until just hot, not smoking. Pour 2 tablespoons batter onto pan. Quickly tilt pan in all directions so batter covers bottom of pan. Cook crepe 1 minute. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe, and cook 30 seconds. (This side is rarely more than spotty brown, and is the side on which the filling is placed.)

Place on paper towels to cool. Stack crepes between layers of waxed paper to prevent sticking. Repeat procedure until all batter is used, stirring batter occasionally.

PRO 7.6 / FAT 7.0 / CARB 16.3 / FIB 0.3 / CHOL 49 / SOD 93 / POT 129