CREPE: Combine over hot (not boiling) water semi-sweet real chocolate morsels and butter; heat until morsels melt and mixture is smooth. Remove from heat; cool slightly. In blender container, combine cooled chocolate mixture, flour, confectioners' sugar, eggs, milk, water, vanilla extract and salt; blend at medium speed until smooth (about 2 minutes). Scrape sides of container when necessary. Brush surface of 6" or 8" crepe pan or skillet with melted butter. When butter begins to sizzle, pour about 3 tablespoons crepe batter into pan; turn and tip pan immediately to coat bottom. When crepe surface begins to dry (about 20 seconds), turn to other side. Cook a few seconds, remove from pan. Repeat with remaining batter. Spread surface of each crepe with 2 level tablespoons Orange Cream Cheese Filling. Roll up crepes jelly-roll fashion. Dust with confectioners' sugar.
2.
ORANGE CREAM CHEESE FILLING: In large bowl, combine cream cheese, confectioners' sugar, milk and grated orange rind; beat until smooth and creamy.
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By
Loriblewis
