Chocolate Dream Crepes

Recipe Ingredients

		Filling
1/2 cup	55g / 1.9oz	Chocolate chips - semi-sweet
2 tablespoons	30ml	Butter
1/2 cup	99g / 3.5oz	Sugar - confectioners, sifted
1/4 cup	59ml	Karo - light
2 tablespoons	30ml	Crème de cacao
2 tablespoons	30ml	-- water
1/2 teaspoon	2.5ml	Vanilla extract
1		Ice cream - chocolate
		Chocolate crepes
1/2 cup	73g / 2.6oz	Pecans - chopped
		Crepes
1/2 cup	31g / 1.1oz	Flour
1 tablespoon	15ml	Cocoa
2 teaspoons	10ml	Sugar
1		Salt
3/4 cup	177ml	Milk
1/4 teaspoon	1.3ml	Almond extract
1		Egg
2 teaspoons	10ml	Butter - melted
		Oil

Recipe Instructions

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, crème de cacao, water, and vanilla, and stir until smooth.

Spoon about 3 tablespoons ice cream down the center of each crepe; fold sides over, and place seam side with on serving dishes. Spoon warm chocolate sauce over each; sprinkle with pecans.

Crepes: 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" crepe 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 crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from the pan. Flip the crepe, 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 crepes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used.

Source:
Emeril Lagasse

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