INGREDIENTS

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

A Message from our Provider:

“Jesus: he understands”