Chocolate Dream Crepes

Ingredients

Directions

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.