Servings
Ingredients :
FILLING
1/2 cup Chocolate chips, semi-sweet
2 tbl Butter
1/2 cup Sugar, confectioners, sifted
1/4 cup Karo, light
2 tbl Cr#me de cacao
2 tbl ,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 tbl Cocoa
2 tsp Sugar
1 dsh Salt
3/4 cup Milk
1/4 tsp Almond extract
1 x Egg
2 tsp Butter, melted
Method :
• 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.
No comments:
Post a Comment