Challenge: Chocolate Crepe with Tangerine Dried Red Chili Sauce

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  • Level: Intermediate
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 14 tasting portions or 6 full portions
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1/2 cup milk

1/2 cup water

2 large eggs

1 cup all-purpose flour

1 teaspoon salt

3 ounces butter, melted to light brown


1 teaspoon cayenne

10 ounces chocolate spread (recommended: Nutella)

5 Bing cherries, seeds removed and chopped


1 cup light brown sugar

1/4 cup cold water

1 cup heavy cream

1 tangerine, juiced

2 teaspoons cayenne pepper

1 1/2 cups trail mix, roughly chopped in a food processor


  1. To make the crepe: In a medium bowl, mix all wet ingredients. Add the flour and whisk to combine. Stir in the melted butter and set aside.
  2. In a large nonstick skillet over medium heat, add 1/3 cup of the batter into the center of the skillet. Swirl the pan so the batter covers the surface of the pan, evenly and thinly. Cook until golden, then flip. Cook a few more seconds, then remove to a plate. Repeat with the remaining batter. Let cool and cover with plastic wrap until ready to use.
  3. To make the filling: Combine all ingredients in a small bowl and set aside.
  4. To make the sauce: In a small pot over medium heat, combine the sugar and water and bring to a simmer. Remove from heat and whisk in the cream until blended. Stir in the tangerine juice and cayenne and bring to a boil. Remove from heat and set aside.
  5. To assemble: Lay each crepe out on a work surface and spread 1 line of chocolate spread mixture down the center. Roll up each crepe to enclose the filling. Sprinkle some of the trail mix on a plate, lay 1 crepe on top and pour about 2 tablespoons sauce over each crepe. Repeat with remaining crepes and filling. Serve immediately.