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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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CHOCOLATE DREAM CREPES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Krieger Estate in Wylie, Texas in 1997. Ingredients:
1/2 cup all purpose flour |
1 tablespoon cocoa powder |
2 teaspoons granulated sugar |
1/8 teaspoon salt |
3/4 cup milk |
1/4 teaspoon almond extract |
1 egg |
2 teaspoons unsalted butter melted |
oil |
filling |
1/2 cup semisweet chocolate chips |
2 tablespoons butter |
1/2 cup sifted powdered sugar |
1/4 cup light corn syrup |
2 tablespoons crème de cacao |
2 tablespoons water |
1/2 teaspoon vanilla extract |
1 quart chocolate ice cream |
1/2 cup chopped pecans |
Directions:
1. To make crepes combine flour, cocoa, sugar and salt.
2. Add milk and almond extract then beat until smooth.
3. Add egg and beat well then stir in butter and refrigerate 2 hours.
4. Brush bottom of crepe pan or heavy skillet with oil and place over medium heat until just hot.
5. Pour 2 tablespoons batter into pan then tilt pan in all directions so batter covers pan in thin film.
6. Cook 1 minute or until lightly browned lifting edge of crepe to test for doneness.
7. Crepe is ready for flipping when it can be shaken loose from the pan.
8. Flip crepe and cook about 30 seconds on the other side then place crepes on towel to cool.
9. Stack between layers of waxed paper to prevent sticking then repeat until all batter is used.
10. To make filling combine chips and butter in the top of double boiler and bring water to a boil.
11. Reduce heat to low then cook stirring often until chocolate melts.
12. Remove from heat then add confectioners' sugar, corn syrup, crème de cacao, water and vanilla.
13. Stir until smooth then spoon 3 tablespoons ice cream down center of each crepe.
14. Fold sides over and place seam side down on serving dishes.
15. Spoon warm chocolate sauce over each and sprinkle with pecans.
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