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1
For Crepes.
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2
Melt butter and chocolate in top of double boiler over barely simmering water; stir until smooth.
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3
then cool slightly.
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4
Sift flour,sugar,cocoa and salt into large bowl.
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5
Make a well in the center and add eggs;mix until smooth.
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6
Whisk in milk, melted chocolate and vanilla; cover and refrigerate 3 hours.
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7
Remove peel and white pith from tangerines.
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8
Working over a large bowl to catch juice, cut between membranes with a small sharp knife to release segments; add to juices and mix in liqueur.
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9
Cover and refrigerate at least 3 hours.
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10
Can be prepare 1 day ahead.
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11
Stir batter gently.
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12
Heat crepe pan with 5-inch diameter bottom over medium-high heat; brush lightly with melted butter.
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13
Remove pan from heat; stir batter and ladle 3 tablespoons into corner of pan, tilting so batter just coats bottom.
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14
Cook crepes until bottom is brown,about 1 minute.
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15
Turn crepe and cook until second side is speckled brown, about 30 seconds.
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16
Slide out onto plate;repeat with remaining batter, stirring occasionally.
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17
Adjust heat and add more butter to pan as necessary.
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18
Can be prepared 2 days ahead.
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19
Wrap in foil and refrigerate.
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20
Reheat crepes 1 at a time in crepe pan over low heat 5 seconds per side.
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21
Spoon sauce onto each plate.
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22
Fold crepes in fourths and arrange 2 crepes on each plate.
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23
Drain tangerines and place alongside.
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24
Drizzle crepes with sauce and serve.
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25
Chocolate-Orange Sauce.
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26
Melt chocolate in top of double boiler over barely simmering water; stir until smooth.
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27
Gradually mix in cream,tangerine marinade and orange peel; stir until heated through.
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28
Thin with more cream if desired.
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29
Can be prepared 1 day ahead.
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30
Cover and refrigerate.
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31
Rewarm sauce over low heat before serving.
