Orange Chocolate Crêpes

In a large bowl, whisk together flour, sugar and salt. In a measuring cup or another bowl, whisk together eggs, cream and melted butter until blended. Gradually whisk into flour mixture until very smooth. Cover and let stand for 30 min or refrigerate for up to 1 day. (Bring to room temperature before cooking.) The batter should be the texture of thin cream. Gradually whisk in up to 2 tbsp (30 mL) water to thin as necessary.

Heat an 8-inch (20 cm) nonstick skillet or crêpe pan over medium heat until a drop of batter sizzles when dropped in pan. Wipe out pan and brush lightly with butter. Pour in a scant 1/4 cup (60 mL) of the batter, swirling the pan while pouring to spread as thinly and evenly as possible. Cook for about 30 sec or until top is no longer shiny and bottom is just golden. Use a heatproof rubber spatula to loosen edges and flip crêpe over. Cook second side for about 15 sec or just until golden spots start to form.

Slide the cooked crêpe out onto a parchment paper lined plate. Repeat with remaining crêpe batter, heating and buttering pan between each as necessary.

Filling

Using a small serrated knife, cut off peel and white pith from oranges. Holding them over a bowl, cut segments (suprêmes) from between membranes. Strain juice from segments. Set segments and juice aside. In a large skillet over medium heat, combine sugar and orange segments and juice; cook, stirring gently, for 5 to 10 min or until warmed and juices are released.

Place 1 crêpe on each of 4 to 6 serving plates; spoon a heaping tablespoon (15 mL) of the oranges on one-quarter and sprinkle with chocolate. Fold crêpe into quarters to enclose filling; repeat with another crêpe and filling on each plate. Spoon remaining oranges on top and sprinkle with chocolate. Serve immediately. (There will be a few extra crêpes.)