If you prefer, fill these chocolate crepes with vanilla frozen yogurt or fresh fruit instead of yogurt cheese.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1991


Recipe Summary

2 hrs 10 mins
Nutrition Profile:


Orange Syrup


Instructions Checklist
  • To make crepes: Combine flour, cocoa, sugar, salt, milk, egg, 1 teaspoon oil and water in a food processor or blender and blend until smooth. Transfer to a bowl and refrigerate for 1 hour or for up to 24 hours.

  • To make orange syrup: Combine sugar and water in a small saucepan. Bring to a boil, add orange zest, reduce heat to low and simmer, uncovered, for 20 to 25 minutes, or until the syrup has thickened and the zest is tender. Several times during the cooking, brush the sides of the saucepan with a pastry brush dipped in cold water to keep sugar crystals from forming on the sides. Remove from heat and let cool.

  • To make filling: Whisk together yogurt cheese, confectioners' sugar and vanilla in a small bowl until well-blended. Cover and refrigerate.

  • To cook and assemble crepes: If necessary, add 1 to 2 tablespoons water to crepe batter so that it has the consistency of light cream. Heat a small nonstick skillet or crepe pan over medium heat until a drop of water sizzles when sprinkled on the surface. Reduce heat to medium-low. Brush pan with a little of the remaining 1 teaspoon oil as needed to prevent sticking. Pour about 2 tablespoons batter on the skillet and swirl to coat the bottom evenly. Cook 30 to 40 seconds until the top of the crepe has a dull surface and the edges begin to curl. Flip and cook for 20 to 30 seconds, or until the crepe is firm. Remove to a plate and cover with a dry cloth. Repeat with remaining crepes. (The crepes may be stacked until served.)

  • Place a crepe on a dessert plate. Spread 2 tablespoons of filling across the middle. Fold in half and spoon 1 tablespoon Chocolate Sauce over top or beside it. Spoon 2 teaspoons orange syrup and zest over the crepe. Repeat with remaining crepes.

Associated Recipes

Nutrition Facts

224 calories; protein 7.3g 15% DV; carbohydrates 42.3g 14% DV; exchange other carbs 3; dietary fiber 1.4g 6% DV; sugars 35.9g; fat 4g 6% DV; saturated fat 1.5g 8% DV; cholesterol 29mg 10% DV; vitamin a iu 82.6IU 2% DV; vitamin c 0.7mg 1% DV; folate 14.8mcg 4% DV; calcium 195.3mg 20% DV; iron 0.9mg 5% DV; magnesium 36mg 13% DV; potassium 303.2mg 9% DV; sodium 107.2mg 4% DV; thiamin 0.1mg 9% DV.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
yummy These crepes are a new family favorite. They are so tasty and special enough to have for a dessert. We had them for breakfast with a orange strawberry banana smoothy. They are easy to make. I used a high quality organic chocolate ice cream topper instead of making the chocolate sauce. Pros: This is a beautiful tasty dish the orange sauce makes the dish extra special. Cons: The crepe batter does not make 8 crepes. You need to make a double batch of the batter. Read More