Chocolate dream crepes
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chocolate chips; semi-sweet |
| 2 | tablespoons | Butter |
| ½ | cup | Sugar, confectioners; sifted |
| ¼ | cup | Karo, light |
| 2 | tablespoons | Cr#me de cacao |
| 2 | tablespoons | ;Water |
| ½ | teaspoon | Vanilla extract |
| 1 | quart | Ice cream, chocolate |
| Chocolate cr#pes | ||
| ½ | cup | Pecans; chopped |
| ½ | cup | Flour |
| 1 | tablespoon | Cocoa |
| 2 | teaspoons | Sugar |
| 1 | dash | Salt |
| ¾ | cup | Milk |
| ¼ | teaspoon | Almond extract |
| 1 | Egg | |
| 2 | teaspoons | Butter; melted |
| Oil | ||
| --- Southern Living magazine | ||
Directions
FILLING
CREPES
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.