Side Pannel
Chocolate Dream Crepes
Chocolate Dream Crepes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate, Desserts, French
Ingredients List
- ----------------------------------FILLING----------------------------------
- 1/2 c Chocolate chips; semi-sweet
- 2 tb Butter
- 1/2 c Sugar, confectioners; sifted
- 1/4 c Karo, light
- 2 tb Cr#me de cacao
- 2 tb ;Water
- 1/2 ts Vanilla extract
- 1 qt Ice cream, chocolate
- Chocolate cr#pes
- 1/2 c Pecans; chopped
Directions
CREPES
1/2 c Flour
1 tb Cocoa
2 ts Sugar
1 ds Salt
3/4 c Milk
1/4 ts Almond extract
1 Egg
2 ts 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.
1/2 c Flour
1 tb Cocoa
2 ts Sugar
1 ds Salt
3/4 c Milk
1/4 ts Almond extract
1 Egg
2 ts 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.
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