For the crepes:
Place all the ingredients in a bowl and whisk vigorously or pulse in a blender for 10 seconds until combined.
Place the crepe batter in the refrigerator for 1 hour. This will help the crépes not to tear whilst cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour a little (depending on your pan) of
the batter into the centre of the pan and swirl to spread evenly. Cook for
30 seconds and flip. Cook for another 10 seconds and remove to a board.
Lay them out flat so they can cool. Continue until all
the batter is gone.
Make sure that the batter is thin - if it comes out too thick, add a little milk.
For the filling:
Mix the sugar and cinnamon together.
Once the crepes are cool, place 25g of chocolate (in pieces) into each crépe. Segment the oranges and place 2 segments in each crepe.
Sprinkle with the cinnamon sugar and fold into quarters. Place on a baking tray.
For the sauce:
Melt the butter, cocoa, sugar and honey in a pan until well combined and add the orange juice. Let it come to the boil and thicken a little.
Pour it over all the crépes that you have arranged on a baking tray - you can overlap them slightly. Keep some for serving.
NB: Cover with foil.
Heat the crépes in the oven for 10 minutes until the chocolate has melted inside.
Serve hot on warm plates with an extra drizzle of sauce.