FILLING
1/2 cup Chocolate chips, semi-sweet
2 tbsp Butter
1/2 cup Sugar, confectioners, sifted
1/4 cup Karo, light
2 tbsp Cr#me de cacao
2 tbsp ;Water
1/2 tsp Vanilla extract
1 qt Ice cream, chocolate
Chocolate cr#pes
1/2 cup Pecans, chopped
CREPES
1/2 cup Flour
1 tbsp Cocoa
2 tsp Sugar
1 dash Salt
3/4 cup Milk
1/4 tsp Almond extract
1 Egg
2 tsp Butter, melted
Oil
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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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