699362 chocolate fettucini
4 servings
Ingredients
| Quantity | 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 |
Directions
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