| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Desserts, French, Chocolate |
5 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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