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To make the crepe: In a medium bowl, mix all wet ingredients.
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Add the flour and whisk to combine.
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Stir in the melted butter and set aside.
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In a large nonstick skillet over medium heat, add 1/3 cup of the batter into the center of the skillet.
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Swirl the pan so the batter covers the surface of the pan, evenly and thinly.
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Cook until golden, then flip.
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Cook a few more seconds, then remove to a plate.
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Repeat with the remaining batter.
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Let cool and cover with plastic wrap until ready to use.
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To make the filling: Combine all ingredients in a small bowl and set aside.
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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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Remove from heat and whisk in the cream until blended.
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Stir in the tangerine juice and cayenne and bring to a boil.
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Remove from heat and set aside.
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To assemble: Lay each crepe out on a work surface and spread 1 line of chocolate spread mixture down the center.
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Roll up each crepe to enclose the filling.
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Sprinkle some of the trail mix on a plate, lay 1 crepe on top and pour about 2 tablespoons sauce over each crepe.
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Repeat with remaining crepes and filling.
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Serve immediately.
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
