If you prefer, fill these chocolate crepes with vanilla frozen yogurt or fresh fruit instead of yogurt cheese.

CREPES:

6 tbsp. all-purpose flour
2 tbsp. unsweetened cocoa powder
1 tbsp. sugar
Pinch of salt
1/4 c. skim milk
1 lg. egg
2 tsp. vegetable oil

ORANGE SYRUP:

1/2 c. sugar
Zest from 2 oranges, cut into very thin strips

FILLING:

1 c. yogurt cheese made from 3 c. plain low-fat yogurt (recipe follows)
2 1/2 tbsp. confectioners' sugar
1 tsp. vanilla extract

CHOCOLATE SAUCE:

Recipe follows

To make crepes: In a food processor or blender, combine flour, cocoa, sugar, salt, milk, egg, 1 teaspoon oil and 1/4 cup water and blend until smooth. Transfer to a bowl and refrigerate for 1 hour or for up to 24 hours.

To make syrup: In a small saucepan, combine sugar and 1/2 cup water. Bring to a boil, add orange zest, reduce heat to low and simmer, uncovered, for 20-25 minutes, or until the syrup has thickened and the zest is tender. Several times during the cooking, brush the sides of the saucepan with a pastry brush dipped in cold water to keep sugar crystals from forming on the sides. Set aside to cool.

To make filling: In a small bowl, whisk together yogurt cheese, confectioners' sugar and vanilla until well blended. Cover and refrigerate until needed.

To cook and assemble crepes: If necessary, add 1 to 2 tablespoons water to crepe batter so that it has the consistency of light cream. Heat an 8 inch nonstick skillet or crepe pan over medium heat until a drop of water sizzles when sprinkled on the surface. Reduce heat to medium low. Brush pan with a little of the remaining 1 teaspoon oil as needed to prevent sticking. Pour about 1/8 cup batter on the skillet and swirl to coat the bottom evenly. Cook 30-40 seconds until the top of the crepe has a dull surface and the edges begin to curl. Flip and cook for 20-30 seconds, or until the crepe is firm. Remove to a plate and cover with a dry cloth. Repeat with remaining crepes. (The crepes may be stacked until served.)

Place crepe on a dessert plate. Spread 2 tablespoons of filling across the middle. Fold in half and spoon 1 tablespoon chocolate sauce over top or beside it. Spoon 2 teaspoons orange syrup and zest over the crepe. Repeat with remaining crepes.

YOGURT CHEESE:

Do not use yogurts containing modified food starch, vegetable gums or gelatin; these thickeners prevent the release of the whey.

Line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 3 cups plain low-fat yogurt. After 15 minutes, transfer colander to a bowl. Cover with plastic and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to a separate container. Refrigerate until ready to use. Keeps 1 week. Makes 1 cup.

CHOCOLATE SAUCE:

This quick sauce is dark and delicious.

3 tbsp. unsweetened cocoa powder
1 1/2 tsp. cornstarch
1 1/2 tsp. sugar
3 tbsp. skim milk
1/3 c. corn syrup
1/2 c. vegetable oil
1/2 tsp. vanilla extract

In a small saucepan, sift together cocoa, cornstarch and sugar. Gradually whisk in milk. Whisk in corn syrup. Bring to a boil, whisking. Reduce heat to low and simmer, stirring constantly, 1-2 minutes, or until thickened. Remove from heat and whisk in oil and vanilla. Makes 1/2 cup.