699362 chocolate fettucini

Yield: 4 servings

Measure Ingredient
3 larges Eggs
⅔ cup Half & half or light cream
⅔ cup Water
2 tablespoons Sugar
⅛ teaspoon Salt
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


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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