Bittersweet chocolate crepes with blood orange marmalade

MAKES 10 CREPES

6 tablespoons butter

2 tablespoons vanilla extract

3 1/2 ounces bittersweet chocolate

3 eggs

1 1/2 cups whole milk

3/4 cup all-purpose flour

2 tablespoons sugar

1/4 teaspoon salt

2 blood oranges

2 1/2 cups water

2 1/2 cups sugar

1 stick butter, softened

1 cup heavy cream

6 ounces bittersweet chocolate

For crepes: Melt the butter, vanilla and chocolate together and stir well; let cool. In another bowl, whisk together eggs and milk; slowly whisk into the chocolate mixture until combined. Add flour, sugar and salt to the wet mixture and whisk until you have a smooth batter. Let rest in the refrigerator for 30 minutes.

Heat a 10-inch skillet over medium heat. Pour a small amount of the crepe mixture into the pan, swirling pan to thinly coat bottom. Use rubber spatula to loosen edges of crepe as it cooks. When middle looks set, quickly flip crepe over, using heatproof spatula and your fingers. Cook 30 more seconds and remove to a plate.

For marmalade: Cut the bottoms and tops off of blood oranges and discard. Cut away the peel and pith (white part). Cut away the orange segments and set aside. Slice the peel into thin slivers and put in a pot with the water and sugar. Bring to a simmer and let simmer until the peel is translucent, about an hour. Cool and mix with butter until you have a spreadable mixture. (You can make the marmalade a few days in advance and store in the refrigerator. When ready to use, let mixture sit out until you can stir it easily.)

For chocolate sauce: Heat cream just to a boil and pour over chocolate. Whisk until smooth.

To assemble: Spread 3 tablespoons of marmalade on a crepe. Fold crepe in half and in half again to form a triangle. Heat the crepes in a saute pan over low heat until the butter mixture melts.

Place crepes on a plate with the reserved blood orange segments and drizzle chocolate sauce on top.

Pastry chef Kim Schwenke, Sepia

Nutrition facts per serving: 585 calories, 32 g fat, 19 g saturated fat, 126 mg cholesterol, 73 g carbohydrates, 5 g protein, 215 mg sodium, 2 g fiber