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1
Place 1/2 cup flour in a medium bowl. Combine 1/2 cup milk, 2 teaspoons sugar, oil, and egg; add mixture to flour, stirring with a whisk until almost smooth. Cover batter; chill for 1 hour.
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2
Coat an 8-inch crepe pan or nonstick skillet with cooking spray; place over medium-high heat until hot. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over: cook 30 seconds on the other side.
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3
Place the crepe on a towel; allow it to cool. Repeat procedure until all of the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
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4
Preheat oven to 350u00b0.
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5
Combine 2 tablespoons sugar, cocoa, and 2 teaspoons flour in a small saucepan; stir well. Add 1/4 cup milk and yolk; stir with a whisk. Place over low heat; cook 5 minutes or until thick. Remove from heat. Stir in vanilla. Pour into a large bowl; set aside to cool.
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6
Beat egg whites at high speed of a mixer until foamy. Gradually add 1 tablespoon sugar, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture, and gently fold in remaining egg white mixture.
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7
Spoon 1/3 cup souffle mixture into center of each crepe; fold in half. Place filled crepes on a baking sheet. Bake at 350u00b0 for 10 minutes or until puffy. Spoon Chocolate Sauce over each crepe; sprinkle with powdered sugar. Garnish with orange rind strips, if desired.
