Chocolate dream crepes

5 servings

Ingredients

Quantity Ingredient
½ cup Chocolate chips; semi-sweet
2 tablespoons Butter
½ cup Sugar, confectioners; sifted
¼ cup Karo, light
2 tablespoons Cr#me de cacao
2 tablespoons ;Water
½ teaspoon Vanilla extract
1 quart Ice cream, chocolate
Chocolate cr#pes
½ cup Pecans; chopped
½ cup Flour
1 tablespoon Cocoa
2 teaspoons Sugar
1 dash Salt
¾ cup Milk
¼ teaspoon Almond extract
1 Egg
2 teaspoons Butter; melted
Oil
--- Southern Living magazine

Directions

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.

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