|⅔ cup||Half & half or light cream|
|5 ounces||Chocolate chips|
|1 ounce||Unsweetened baking chocolate, coarsely chopped|
|½ cup||Brewed coffee|
|3 tablespoons||Butter, melted|
|1 cup||Less 1 tbsp. Wondra cake flour|
|2 tablespoons||Unsweetened cocoa|
|2 tablespoons||Butter Sweetened real whipped cream|
DARK CHOCOLATE SAUCE
CREPES: Makes 14-16 crepes. Combine all ingredients in a bowl of food processor or blender and process until smooth. Pour through a fine mesh strainer into a measuring cup and let the mix rest for 20 minutes. Grease a 6 inch omelette or crepe pan with a small amount of butter. Heat pan over medium-high heat and pour thin layer of batter in pan, swirling to cover and pouring out excess. Layer crepes between wax paper.
SAUCE: Melt chocolate and butter over low heat in a small pan. Stir in coffee.
ASSEMBLY: Slice crepes lengthwise into fettucini-like strips. In a large, shallow bowl toss with whipped cream and top with chocolate sauce. Submitted By BARRY WEINSTEIN On 03-04-95
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