Challenge: Chocolate Crepe with Tangerine Dried Red Chili Sauce

Name: Challenge: Chocolate Crepe with Tangerine Dried Red Chili Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 14
Cuisine: American
Ingredients: 1 teaspoon cayenne; 2 teaspoons cayenne pepper; 283 grams chocolate spread (recommended: Nutella); 5 Bing cherries, seeds removed and chopped; 2 larges eggs; 237 milliliters all-purpose flour; 237 milliliters heavy cream; 237 milliliters light brown sugar; 85 grams butter, melted to light brown; 118 milliliters milk; 1 teaspoon salt; 1 tangerine, juiced; 59 milliliters cold water; 118 milliliters water; 355 milliliters trail mix, roughly chopped in a food processor

Challenge: Chocolate Crepe with Tangerine Dried Red Chili Sauce is a vegetarian morn meal. One portion of this dish contains around 4g of protein, 17g of fat, and a total of 312 calories. This recipe serves 14. If you have heavy cream, cayenne pepper, water, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

To make the crepe: In a medium bowl, mix all wet ingredients.

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Bowl

Add the flour and whisk to combine. Stir in the melted butter and set aside.

Ingredients you will need

Butter

All Purpose Flour

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Whisk

In a large nonstick skillet over medium heat, add 1/3 cup of the batter into the center of the skillet. Swirl the pan so the batter covers the surface of the pan, evenly and thinly. Cook until golden, then flip. Cook a few more seconds, then remove to a plate. Repeat with the remaining batter.

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Frying Pan

Let cool and cover with plastic wrap until ready to use.

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Wrap

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Plastic Wrap

Combine all ingredients in a small bowl and set aside.

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Bowl

To make the sauce: In a small pot over medium heat, combine the sugar and water and bring to a simmer.

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Sauce

Sugar

Water

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Pot

Remove from heat and whisk in the cream until blended. Stir in the tangerine juice and cayenne and bring to a boil.

Ingredients you will need

Tangerine Juice

Ground Cayenne Pepper

Cream

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Whisk

Remove from heat and set aside.

Lay each crepe out on a work surface and spread 1 line of chocolate spread mixture down the center.

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Spread

Roll up each crepe to enclose the filling.

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Roll

Sprinkle some of the trail mix on a plate, lay 1 crepe on top and pour about 2 tablespoons sauce over each crepe. Repeat with remaining crepes and filling.

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Crepes