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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