Title: Crepes Lucifer
Categories: Dessert Chocolate
Yield: 6 Servings
| CREPES |
| 1 | c | Flour |
| 1/4 | ts | Salt |
| 2 | | Eggs |
| 1 | | Egg yolk |
| 1/2 | c | Milk |
| 1/4 | c | Water |
| 2 | tb | Butter; melted |
| LUCIFER FILLING |
| 8 | oz | Cream cheese; softened |
| 2 | oz | Semi-sweet chocolate; melted |
| 2 | ts | Milk |
| 3 | tb | Sugar, confectioners |
| FLAMING LUCIFER SAUCE |
| 8 | tb | Butter |
| 4 | tb | Sugar |
| 1/2 | ts | Cornstarch |
| 6 | tb | ;Water |
| 4 | tb | Cr#me de cacao; divided |
| 2 | tb | Brandy; OR rum |
CREPES: Combine flour, salt, eggs and egg yolk. Gradually stir in milk and
water. Beat until smooth. Chill for 1/2 hour. Heat crepe pan until very
hot and brush with melted butter. Pour batter to form a very thin layer.
Cook until golden brown and then cook other side. (Note from me: I never
cook the other side of a crepe.) LUCIFER FILLING: Whip together cream
cheese, chocolate and enough milk to make fluffy filling. Spoon filling in
crepes, roll, and serve with Flaming Lucifer Sauce. FLAMING LUCIFER SAUCE:
Combine butter, sugar, cornstarch and water in large skillet and heat,
stirring, over low heat until butter melts. Add 3 tablespoons creme de
cacao and simmer 5 minutes. Add remaining creme de cacao and brandy or rum.
Ignite and pour over crepes.