| 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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