Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts French
Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FILLING-----
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
-----CREPES-----
1/2 c Flour
1 tb Cocoa
2 ts Sugar
1 d Salt
3/4 c Milk
1/4 ts Almond extract
1 Egg
2 ts Butter -- melted
Oil
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.
