Rinse one orange under hot water, rub dry and remove the peel with the zester. Then peel both oranges very thickly and fillet them, reserving the juice. Mix the orange fillets and juice with the sugar syrup and Cointreau. Steep for 2 hours. Chop the chocolate and put it in a saucepan together with the milk and the orange zest form, heat everything together and simmer at a very moderate temperature, stirring until it becomes an oily shiny sauce. Whisk the yeast, eggs, flour and a pinch of salt into a thin crêpe batter, let it swell for 30 minutes, stir repeatedly and bake 6 narrow crêpes.
Roll up the crêpes or fold them into decorative triangles, place on plates with some orange fillets including marinade and garnish with chocolate sauce.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.
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