Title: Chocolate Dream Crepes
Categories: Dessert French Chocolate
Yield: 5 Servings

FILLING
1/2	c	Chocolate chips; semi-sweet
2	tb	Butter
1/2	c	Sugar, confectioners; sifted
1/4	c	Karo, light
2	tb	Cr#me de cacao
2	tb	;Water
1/2	ts	Vanilla extract
1	qt	Ice cream, chocolate
		Chocolate cr#pes
1/2	c	Pecans; chopped
CREPES
1/2	c	Flour
1	tb	Cocoa
2	ts	Sugar
1	ds	Salt
3/4	c	Milk
1/4	ts	Almond extract
1		Egg
2	ts	Butter; melted
		Oil

Filling: Combine chocolate chips and butter in the top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring often, until chocolate melts. Remove from heat. Add confectioners' sugar, Karo, creme de cacao, water, and vanilla, and stir until smooth.

Spoon about 3 tablespoons ice cream down the center of each cr#pe; fold sides over, and place seam side with on serving dishes. Spoon warm chocolate sauce over each; sprinkle with pecans.

Cr#pes: Combine flour, cocoa, sugar, and salt. Add milk and almond extract; beat until smooth. Add egg and beat well; stir in butter. Refrigerate 2 hours.

Brush bottom of a 6" cr#pe pan or heavy skillet with oil; place over medium heat until just hot, not smoking.

Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film. Cook 1 minute or until lightly browned.

Lift edge of cr#pe to test for doneness. Cr#pe is ready for flipping when it can be shaken loose from the pan. Flip the cr#pe, and cook about 30 seconds on the other side. (This side is rarely more than spotty brown, and is the side on which the filling is placed.) Place cr#pes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used.

previous

next