Perfect Pairings: Del Rio, Rosé Jolée, Rogue Valley, Oregon, 651825

Chocolate Crepes with Tangerine Sauce

crepes

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

filling

1 teaspoon cayenne
10 ounces chocolate spread (recommended: Nutella)
5 Bing cherries, seeds removed and chopped

sauce

1 cup light brown sugar
1/4 cup cold water
1 cup heavy cream
1 tangerine, juiced
1 1/2 cups trail mix, roughly chopped in a food processor

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.

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.

To make the filling: Combine all ingredients in a small bowl and set aside.

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 bring to a boil. Remove from heat and set aside.

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.







					Chocolate Crepes with Tangerine Sauce crepes 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 filling 1 teaspoon cayenne 10 ounces chocolate spread (recommended: Nutella) 5 Bing cherries, seeds removed and chopped sauce 1 cup light brown sugar 1/4 cup cold water 1 cup heavy cream 1 tangerine, juiced 1 1/2 cups trail mix, roughly chopped in a food processor 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. 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. To make the filling: Combine all ingredients in a small bowl and set aside. 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 bring to a boil. Remove from heat and set aside. 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.



	Del Rio • Rosé Jolée • 2008 • Rogue Valley, Oregon • 651825 Grape: Muscat appearance - bright, clear color : pale pink aroma - intense flavors (smell + taste) sweetness - medium-sweet acidity - neutral oak - fruit - melon, tangerine, strawberries earth - mint body - medium additional notes - slightly sparkling, more complex than Moscato d'Asti				• The color of the Muscat grapes range from white to nearly black. Most of these have a very pronounced floral quality. • Because there are so many varieties of the Muscat grape, it is believed to be the oldest domesticated grape. • Scientists from the University of Pennsylvania have analyzed pots from King Midas's burial mound and determined that Muscat grapes were a key component of the alcoholic beverage served at his funeral feast. 1. August 15 - Rosé d'Anjou and Bluberries Click here to listen.