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Mini chocolate crêpes Suzette à la

Questa ricetta è un frutto misto di 2-3 ricette on the web and a little changed. These days my brain needs so much chocolate. Try these pancakes à la Suzette, are absolute goodness!

Mini chocolate cake à la crêpe Suzette (for three mini patties)

- 100 g butter

- 50 grams of sugar cane

- 2 tablespoons Grand Marnier

- juice of 1 / 2 orange

- 75 grams of flour

00 - 25 grams of sugar

- 1 egg

-100 grams of dark chocolate (80% cocoa, I find the store BIO)

- 250 grams of milk

1. Prepare the orange butter: whip the butter and brown sugar (the butter should be in consistency of a cream). Add the Grand Marnier and cream the butter and continue. Little by little, add the juice of half an orange, continuing to cream the butter. You have to get a butter smooth and homogeneous. Leave it to some but not in the fridge.

2. For the pancakes: with a knife, coarsely chopped 50 grams of dark chocolate and melt in a double boiler on low heat and that water does not touch the bottom of the pan with the chocolate. The ganache should be smooth and shiny.

3. In a bowl sieve the flour, add sugar, egg and 1 / 4 milk. Mix well, achieving a smooth dough. Little by little pour in the melted chocolate mixture. Mix and then add a little milk at a time remaining, so the dough will be smooth. Let the dough rest for about 30 minutes.

4. Take back the dough, oiled a pan with a teaspoon of olive oil only once. Once hot, pour a ladle of batter turning the pan to distribute everything on the bottom. Cook both sides on high heat just (to be gold) and place them on a plate. Spread each crepe generously with butter and form the orange tower. I made small tower like this: with a ring cake I made small disks.

5. Con un coltello tritate grossolanamente altri 50 gr di cioccolato fondente con il burro all'arancia rimanente e fate scioglerlo a bagnomaria sul fuoco basso e che l'acqua non si tocca il fondo della pentola con il cioccolato. 

6. Poggiate i tortini ancora caldi sui piattini da portata e versate sopra il cioccolato  sciolto al burro e ancora caldo . Serviteli subito. Sono buoni anche freddi.

Con questa ricetta partecipo al Contest di Eleonora Chocolat