[This is an updated post. It deserved better pictures and a few little changes. So here you go! And why don’t you make this Chocolate Mille Crêpes with Orange pastry cream and caramel while you’re at it!]

I have decided to do another mass-hypnosis experiment today using you, my beloved readers, as guinea pigs. You don’t mind, do you? Don’t be afraid, this won’t hurt a bit. You’re dealing with a highly trained professional who wants YOU to get a ‘taste’ of this uber-cool dessert in the comfort of your own home. See how innocent-looking this is…

Everyone, take a deep breath and look at the picture below. You are now feeling sleepy, sleepy, sleepy, sleepy… zzzzzzzzzz

You are mine now, you are all mine!!… Bwah ha!.. Bwah hahaha..

{Breath in..} Look at the picture of the chocolate crêpe. Take a bite and taste the hints of hazelnut, orange zest, the rum and the overtones of cocoa in the dough. Say yum. {..Breath out}

{Breath in..} Surprise! There is a thin layer of melted milk chocolate in the center of the crêpe but that’s not all… chopped pistachios. The pleasing crunch of pistachios in the delicate wrapping now takes you over. You are sweating profusely. {..Breath out}

{Breath in..} The sweetness of the orange-caramel sauce now kicks-in and marries perfectly the other flavors. The sharp candied orange zest adds depth to the experience. You are feeling tingling in your body. {..Breath out}

{Breath in..} All your senses now come together, you experience a deep moment of bliss also known as.. the Twilight Zen. Repeat this experience again, take another bite and enjoy the textures, the temperatures, the flavors and.. keep your clothes on for chrissake!! {..Breath out}

{Breath in..} You’re now feeling good and relaxed! No!..Feeling a cool breeze on your skin is not a good sign! Put some clothes on, would you! {..Breath out}

Enjoy!

• Chocolate and Pistachio Crêpes Suzette

• (Recipe adapted from Daniel Boulud in Daniel’s Dish)
• serves 8
• 

  • Chocolate and Pistachio Crêpes Suzette:

  • 1 large orange: 1/2 zest removed and julienned; 1/2 zest finely grated
  • 1 1/3 cups plus 3 tablespoons sugar
  • 6 1/2 tablespoons unsalted butter
  • 3/4 cup all purpose flour, sifted
  • 1/2 cup hazelnut flour, sifted
  • 1/4 cup cocoa powder, sifted
  • 1/8 teaspoon plus a pinch of salt
  • 3 large eggs
  • 1 tablespoon dark rum
  • 2 cups milk

  • Orange Caramel & finish:

  • 4 ounces milk chocolate, coarsely chopped
  • 1/2 cup pistachios, coarsely chopped
  • 1 1/4 cups freshly squeezed orange juice
  • pinch of salt
  • 2/3 cup heavy cream
  • Confectioners’ sugar, for dusting
  • 
    

    Chocolate and Pistachio Crêpes Suzette:

  • Bring a small saucepan of cold water and the julienned orange zest to a boil. Drain. Return the orange zest to the saucepan. Add 1 cup of water and 1/3 cup sugar and bring to a boil. Simmer 30 minutes. Cool the zest in the syrup.
  • Melt 1 1/2 tablespoons of the butter. Whisk together the flour, hazelnut flour, cocoa, 3 tablespoons of the sugar, 1/8 teaspoon salt, and the eggs until combined. Whisk in the melted butter, followed by the rum, grated orange zest, and milk, just until each ingredient is incorporated. Refrigerate for at least 1 hour or overnight.
  • Make the crêpes in a non-stick 8-inch pan over medium high heat, brushing the pan with melted butter in between each crêpe. As the crêpes are made, stack them on a plate. When the crêpes are cool, put an equal amount of the chocolate and pistachios in the center of each one. Fold the crepes in half and then in half again to form a wedge. (They can be covered with plastic wrap and refrigerated up to 1 day.)

  • Orange Caramel & Finish:

  • Warm a medium saucepan over medium-low heat. Sprinkle the remaining cup of sugar into the saucepan a little at the time, and as the sugar melts, add more while stirring. When the caramel has turned a dark-amber color, add the orange juice, heavy cream and a pinch of salt. Continue to cook, stirring, until the caramel has dissolved. Bring to a boil for 4 minutes.
  • Warm the remaining 2 tablespoons on butter in a large nonstick skillet over medium heat. Add 1/2 cup of caramel to the pan. Add half of the crêpes and rewarm, for about 2 minutes on each side. Repeat with the remaining crêpes and caramel. Serve with candied zest (or candied orange slices) and pistachios.

Tags: Dessert