Average 
45-60 minutes 
Serves 2-3
Savor the harmony of French tradition and Chocolove’s innovation with our Crepes Suzette with Orange Dark Chocolate Sauce. This sophisticated recipe merges the traditional charm of Crepes Suzette with a delightful Chocolove twist, featuring our Chocolove Orange Peel in Dark Chocolate as a decadent sauce. Transforming your dessert experience with the vibrant flavors of zesty orange and rich dark chocolate, resulting in a dessert that’s both sophisticated and indulgent.
Discover why this twist on the French classic is a must-try. Our Chocolove Orange Peel in Dark Chocolate, crafted with premium Belgian cocoa, elevates every bite with a bright citrus flavor blended with smooth dark chocolate flavor. With generous portions for two, this dessert is perfect for sharing a sweet moment with a loved one.
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Ingredients
Crepes Batter
2 Large Eggs
3/4 cup all-purpose Flour
1/2 cup Whole Milk
1/8 teaspoon Salt
1/2 Tablespoon Sugar, granulated
1/3 cup Water
2 Tablespoon Butter, melted
Extra butter for the pan
Orange Dark Chocolate Sauce
1 Bar Chocolove Orange Dark Chocolate (3.2 oz), melted
1/2 cup Orange Juice
3/4 cup (1 1/2 sticks) Butter
1/3 cup + 2 Tablespoons Sugar, granulated
4 Tablespoons Grand Marnier
1/2 Tablespoon Orange Zest (optional, for garnish)
Recipe
Make the Crepes
In a large mixing bowl, whisk together the flour, sugar, and salt.
In another bowl, whisk together the milk, water, eggs, and melted butter.
Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
The batter should be thin, resembling the consistency of heavy cream. If it’s too thick, add a bit more milk.
Heat a 6-inch non-stick skillet over medium heat and lightly butter it.
Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. The batter should spread easily, creating a thin layer.
Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another 30 seconds to 1 minute.
Remove crepe from heat and stack on a plate or baking sheet.
Repeat with the remaining batter.
Melting the Orange Chocolate
Break up the squares of an Orange Peel in Dark Chocolate bar into a microwave-safe bowl.
Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Orange Peel pieces will appear.
This should take about 1 minute total. Be careful not to overheat the chocolate.
Set aside to cool slightly.
Making the Orange Sauce
In a saucepan, melt butter and stir in the orange juice, orange zest, and sugar.
Bring to a low boil over medium heat. Reduce and let simmer for about 10 minutes or until syrup consistency.
Cut segments of 2 oranges, remove peel and pits. Add the orange segments to the pan with the orange butter sauce and allow to warm.
Assembling the Crepes Suzette
Spoon melted chocolate over the crepes and then roll crepes or fold into quarters.
Add the crepes to the pan with the orange butter, spoon orange butter over crepes and allow crepes to warm up in pan for 3-4 minutes.
Remove the crepes from the pan onto a serving dish and pour the remaining orange butter sauce and orange segments over the crepes.
Spread a generous drizzle of melted orange chocolate over each crepe.
Optionally, garnish with orange zest.
Optional Flambéing :
If using, add the Grand Marnier to the pan and cook for another minute. Remove from heat.
Carefully pour the warmed liqueur over the crepes.
Using a long lighter, carefully ignite the liqueur. Let the flames burn off, which should take about 30 seconds to 1 minute.