Enjoy this delicious crepe recipe hot, drizzled with chocolate, or cold, topped with a chocolate sorbet.
Bring the cream to a simmer in a heavy small saucepan over medium-low heat. Remove from the heat. Add the chocolate and stir until melted and smooth, about 1 minute. Set aside.
Whisk the flour, sugar, eggs and fleur de sel in a large bowl to blend. Add the milk, butter and orange peel; whisk to blend. Cover the crepe batter and refrigerate until cold, about 1 hour.
DO AHEAD: At this point, the chocolate sauce and crepe batter can be prepared up to 1 day ahead. Keep the crepe batter refrigerated. Cool the chocolate sauce, then cover and refrigerate. Rewarm the sauce over low heat before serving.
Preheat the oven to 200 degrees F. Lightly brush a 7- to 8-inch-diameter nonstick crepe pan with oil and heat over medium heat. Pour 2 tablespoons of the crepe batter into the pan and quickly swirl the pan to coat the bottom thinly and evenly until all of the batter is set. Cook until the edge of the crepe is light brown, about 1 minute. Loosen the crepe edges gently with a rubber spatula. Using your fingertips, carefully lift the crepe by the edge and turn the crepe over. Cook until the bottom begins to brown in spots, about 1 minute. Fold the crepe in half, then in half again, forming a triangle. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining batter, brushing the pan lightly with more oil if necessary before adding more batter, and making about 24 crepes total.
Arrange 3 crepes on each of 8 plates. Drizzle the warm chocolate sauce over the crepes. Dust with cocoa powder and serve immediately.
MAKES ABOUT 3 CUPS
Combine the water, maple syrup and sugar in a heavy medium saucepan. Bring to a boil over high heat. Place the chocolate in a large bowl. Gradually whisk the hot syrup mixture into the chocolate. Stir until mixture is smooth and well blended. Place the chocolate mixture over another large bowl of ice water. Using a whisk, stir until the mixture is cold and well blended.