Steps
- Measure 3 tablespoons of granulated sugar. Whisk one-third with 1 cup of all-purpose flour and ¼ teaspoon of salt.
- Beat 3 eggs, 1 cup of half-and-half, and 1 tablespoon of melted butter; gradually whisk into the flour. Cover and rest for 30 minutes; add a little water if needed to reach thin-cream consistency.
- Heat a buttered 8in / 20cm nonstick skillet over medium heat. Swirl in a scant ¼ cup of batter; cook for 30 seconds, until set and golden underneath, then flip for 15 seconds; repeat.
- Peel 4 navel oranges, removing the white pith, and cut segments from the membranes over a bowl. Warm the segments, collected juice, and remaining sugar in a skillet over medium heat for 5-10 minutes.
- Divide some oranges and ¼ cup of chopped dark chocolate among the crêpes, reserving some for the top. Fold into quarters and finish with the remaining oranges, juice, and chocolate.