Chocolate Crepes Suzette from University Club


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.
  • Enjoy!