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.