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Chocolate crêpes with brandy sauce

Recipe from: 4/1/2003 12:00:00 AM

Ingredients 13
Servings 4


  • 2
  • 30
    castor sugar
  • 125
    cake flour
  • 15
    cocoa powder
  • 250
  • 3
  • To make sauce:
  • 160
    dark chocolate, chopped
  • 190
  • 30
  • 125
    sour cream
  • 75
    white chocolate, grated
  • 250
    assorted berries


Whisk eggs and sugar in a large jug until combined.
Gradually whisk in sifted flour and cocoa, alternating with milk, until batter is thoroughly combined and free of lumps.
Cover with plastic wrap and let stand for 30 minutes.
Heat a 20 cm non-stick pan over medium heat.
Brush lightly with a little melted butter.
Pour 30 to 45 ml of crêpe batter into pan and swirl evenly over base.
Cook over medium heat for 1 minute, or until underside is cooked.
Turn crêpe over and cook other side.
Transfer pancakes to a plate and cover with a tea towel to keep warm.
Repeat process with remaining batter, greasing the pan when necessary.
Cut skin from oranges deep enough to remove all the white membrane.
Cut the flesh into segments in a bowl with the juice.
Cover with plastic wrap and refrigerate.
To make sauce:
Drain orange segments and reserve juice.
Combine juice in a pan with chocolate, cream and brandy.
Stir over a low heat until chocolate has melted and mixture is smooth.
To assemble crêpes:
Place a heaped teaspoon (about 7 ml) of sour cream on a quarter of each crêpe.
Fold crêpe over, then in half again to create a wedge shape.
Place two cr&ecirpes on each serving plate.
Spoon warm sauce over êpes and serve with orange segments and berries.
For a culinary showpiece, flambé the dessert at the table.
'Flambé' is a French culinary term meaning 'to pour spirits over and ignite.', thus enhancing the flavour.
Use brandy, rum or Grand Marnier.
Remember to warm the spirit first.
As it ignites, pour it over the dish.

Read more on: dairy  |  shallow-fry

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