# 1 Recipe:  Marisol's Orange Zest Crepes
Serves approx. 4-6

For the Crepe:
8 oz/2 cups of sifted flour
4 large eggs 
8 oz/2 cups of skim milk
1 tbsp of canola oil
a pinch of salt
2-4 drops of vanilla extract
thinly pared rind of 3/4 orange
2 tsp of caster sugar
margarine or butter for greasing

For the Filling:
4 oz/1 cup of low-fat cottage cheese
4 oz/1 cup of sour cream
1-2 drops of vanilla extract
thinly pared rind of 1/4 orange
1-2 drops of orange-flavoured liqueur
2 oz/1/2 cup of caster sugar

Step 1. To make crepes, mix dry ingredients (flour, salt and sugar) together. In a separate bowl, beat the eggs well. Combine the milk with the beaten eggs. Gradually whisk in the eggs and milk into the flour mix to make a smooth batter. Stir in the orange rind, oil, and vanilla extract. Set the batter aside (at room temperature) for about 30 minutes.
Step 2. While the batter sits, mix low-fat cottage cheese, sour cream together. In a separate bowl, mix sugar, vanilla extract, and orange-flavoured liqueur, and gently add it to the sour cream mixture. Add the orange rind, and set the filling aside in a cool place.
Step 3. Apply a small amount of butter or margarine evenly to a non-stick frying pan. Whisk the batter a bit and pour about 3 tbsp of the batter into the hot pan, and swirl the pan to distribute the batter evenly over the base of the pan. Cook until mixture peels off from the edges and looks golden underneath. Now, flip the crepe with a palette knife (or if your experienced, a simple flip of the pan will do.) and cook other side for approximately 30 seconds (depending on the temperature of pan) or until golden brown. Repeat this procedure until you run out of batter. While crepes are still warm, spread the filling on each crepe, and gently roll up the crepe. Serve your crepes warm, and dust icing sugar on top if you wish.
 
Recipe 2:  Cocoa and Coconut Trifle
Serves approx. 8

For the Cocoa trifle sponge:
4 oz/1 cup of plain flour
2 oz/ 1/2 cup of unsweetened cocoa powder
3 large eggs, at room temperature
4 oz/ 1 cup of caster sugar
2 fl. oz/ 1/2 cup of near boiling water
2 oz/ 4 tbsp melted butter cooled

For the Filling:
1/2 tsp of vanilla extract
16 fl. oz/ 2 cups whipping cream
1/2 cup sifted icing sugar
Chocolate curl for decoration

For the custard:
3 large eggs
14 fl. oz/1 2/3 cup of coconut milk
2 tsp of corn flour
3 tbsp of caster sugar

Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius). Butter a square tin, line the base with non-stick baking paper, and dust with a bit of flour. In a small bowl, mix cocoa with near boiling water and set aside. In a bowl, whisk eggs, and sugar well. Fold in the flour gently, the cocoa water mix, and the butter. Pour the mixture into the tin with a spoon and bake for about 20-25 minutes. Place on rack to cool and remove paper. 
To make the custard, in a saucepan heat the coconut milk to near boiling point. In a bowl, whisk the eggs, sugar and corn flour until frothy. Add the coconut milk to the egg mix, then add the egg and milk mix to the pan and heat at low temperature for about 2 minutes, stirring constantly until the custard mixture gets thick. Remove from heat and cool. Cut the trifle sponge into 1 in /2.5 cm squares, and place in a large glass bowl. Pour in the custard, and let it cool. Whip the cream with vanilla extract and sugar until it holds soft peaks. Spoon the whipped cream over the custard. Cover it and refrigerate it for about 2 hours. Decorate with chocolate curls before presentation. Enjoy.