----------------------------------FILLING----------------------------------
1/2 c Chocolate chips; semi-sweet
2 T Butter
1/2 c Sugar, confectioners; sifted
1/4 c Karo, light
2 T Cr#me de cacao
2 T ;Water
1/2 t Vanilla extract
1 qt Ice cream, chocolate
Chocolate cr#pes
1/2 c Pecans; chopped
-----------------------------------CREPES-----------------------------------
1/2 c Flour
1 T Cocoa
2 t Sugar
1 ds Salt
3/4 c Milk
1/4 t Almond extract
1 Egg
2 t 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.
