2 large (4 oz.) Eggs 1/4 cup of Powdered Sugar 1/2 cup Milk 4 oz. (1/4 pound) Flour 1 cup Heavy Cream 1/4 teaspoon Vanilla 1/8 teaspoon of Salt 1/2 tablespoon of Vegetable Oil 1 1/2 tablespoon Cocoa Powder 1/2 tablespoon Chocolate Syrup
INGREDIENTS for Orange Mousse: 8 oz. (1 pack) Cream Cheese 8 oz. (1 pack) Mascarpone Cheese 7 oz. (1 small jar) Marshmallow Cream 1 tablespoon Vanilla 1 tablespoon Orange Zest 1/4 cup Reduced Orange Juice (orange juice reduced by half its volume)
For crepe batter, combine all ingredients except oil and whip until smooth. After smooth, add oil. Whip to incorporate and strain through a sieve to get rid of any lumps of flour and cocoa powder. Chill for at least one hour in the refrigerator.
For mousse, put all ingredients in a food processor. Blend until creamy. Refrigerate to set.
To make crepes: Spray a non-stick skillet with spray coating. Allow pan to get hot over medium low heat. Ladle 1 ounce of crepe batter into pan. Slowly swirl pan around over the heat until batter coats the bottom of the pan. Let crepe cook about 45 seconds to 1 minute until crepe edges begin to turn brown. Remove and let cool.
Fill crepe with mousse and top with your choice of toppings. Recommended choices are chocolate syrup or a chocolate Ganache with a little orange juice added to it.