Farm Family Recipes

• FOR THE CREPES:
• 1 1/3 c. Whole Milk, Or More As Needed
• 1 Egg
• 1 tbsp. Butter, Melted, Plus More For Cooking
• 1/2 tsp. Pure Vanilla Extract
• 1 c. All-purpose Flour
• 5 tbsp. Plus 1 Teaspoon Unsweetened Cocoa Powder
• 1/4 c. Sugar
• 1/2 tsp. Baking Powder
• 1 pinch Salt
• Orange Zest And Powdered Sugar, For Garnish
• FOR THE ORANGE CREAM CHEESE WHIPPED CREAM FILLING:
• 4 oz. weight Cream Cheese
• 1 tbsp. Maple Syrup
• 1 Medium Orange, Zested
• 1 tbsp. Freshly Squeezed Orange Juice
• 1 1/2 c. Heavy Whipping Cream

For the crepes:
In a small bowl, whisk together milk, egg, butter, and vanilla. In a large bowl, whisk or sift together the flour, cocoa powder, sugar, baking powder, and salt. Make a well in the dry ingredients and pour in the wet ingredients. Whisk until smooth. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.

Preheat an 8-inch cast iron skillet over medium-low heat. Add a small amount of butter and swirl to coat. Pour in a small amount of batter and swirl to coat the bottom of the pan. Cook until the crepe develops bubbles, about 1 minute. Flip and cook on the other side for another minute or so. Place on a plate and cover with a double layer of a clean dish towel. Repeat with remaining batter.

Note: If batter seems too thick, you can whisk in a small amount of milk to thin it out.

For the filling:
Place cream cheese and maple syrup in a medium bowl and beat until smooth. Add orange zest and juice and beat again. Add whipping cream and beat until medium-stiff peaks form, scraping down the sides of the bowl once.

To assemble:
Lay out a crepe on a plate and spread a generous amount of the orange filling down the middle. Roll up and sprinkle with extra orange zest and dust with powdered sugar.