INGREDIENTS

INSTRUCTIONS

To make the sauce: In a small saucepan over medium heat, bring milk  to
a boil. In a mixing bowl, combine egg yolks, brown sugar,  cornstarch,
and vanilla. Using an electric mixer, beat until thick  and pale. With
beaters running, add boiling milk in a slow, steady  stream. Return
custard mixture to saucepan and stir constantly over  medium-low heat
until thickened and mixture coats the back of a  spoon. Keep warm by
placing saucepan in a large pan of warm water  until serving time, or
pour custard into a jar, press a piece of  plastic wrap onto the
surface, and chill. To assemble packets: Curt  cocoa crepes into
1/4-inch strips and set aside. Place about 3  tablespoons of mince on
bottom third of each white crepe. Roll once  to enclose filling, fold
in ends, and continue rolling to form a  packet. Complete remaining
crepes. Wrap two cocoa "ribbons" around  each packet to resemble a
wrapped gift. Tie with blanched orange  peel, of desired. Serve cold or
place on a baking tray and warm  through in a moderate oven for 10
minutes. Drizzle each serving with  about 1/3 cup sauce.  By "Karen C.
Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.  Recipe by: Veggie
Life, January, 1999  Converted by MM_Buster v2.0l.

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