Chocolate Dream Crepes
Yield
5 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| ½ | cup |
chocolate chips
semi-sweet |
*
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
sugar
confectioners, sifted |
|
| ¼ | cup |
corn syrup, white (karo)
light |
*
|
| 2 | tablespoons |
creme de cocoa
|
* |
| 2 | tablespoons |
water
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | quart |
ice cream
chocolate |
*
|
| 1 | x |
chocolate
crepes |
*
|
| ½ | cup |
pecans
chopped |
|
| Crepes | |||
| ½ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
cocoa powder
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | dash |
salt
|
*
|
| ¾ | cup |
milk
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
butter
melted |
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 118 | ml |
chocolate chips
semi-sweet |
*
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
sugar
confectioners, sifted |
|
| 59 | ml |
corn syrup, white (karo)
light |
*
|
| 3E+1 | ml |
creme de cocoa
|
* |
| 3E+1 | ml |
water
|
|
| 2.5 | ml |
vanilla extract
|
|
| 0.9 | l |
ice cream
chocolate |
*
|
| 1 | x |
chocolate
crepes |
*
|
| 118 | ml |
pecans
chopped |
|
| Crepes | |||
| 118 | ml |
all-purpose flour
|
|
| 15 | ml |
cocoa powder
|
|
| 1E+1 | ml |
sugar
|
|
| 1 | dash |
salt
|
*
|
| 177 | ml |
milk
|
|
| 1.3 | ml |
almond extract
|
*
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
butter
melted |
|
| 1 | x |
vegetable oil
|
*
|
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.
