Chocolate Dream Crepes Recipe




Chocolate Dream Crepes Ingredients


FILLING

1/2 cup chocolate chips, semi-sweet
2 tbsp butter
1/2 cup sugar, confectioners, sifted
1/4 cup karo, light
2 tbsp cr#me de cacao
2 tbsp ; water
1/2 tsp vanilla extract
1 qt ice cream, chocolate
1 chocolate cr#pes
1/2 cup pecans, chopped

CREPES

1/2 cup flour
1 tbsp cocoa
2 tsp sugar
1 dash salt
3/4 cup milk
1/4 tsp almond extract
1 egg
2 tsp butter, melted
1 oil

A Recipe for
Chocolate Dream Crepes

 

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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This Chocolate Dream Crepes recipe is one of many in our Dessert Category.






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This Recipe for Chocolate Dream Crepes is one of thousands in the Recipes-to-go Dessert Cookbook.


Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.

Jim Davis, "Garfield"


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This is a recipe for Chocolate Dream Crepes from the recipe cookbook of Recipes-to-go (Dessert)


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Chocolate Dream Crepes recipe - a tasty recipe for you to add to your collection!

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Other things are just food. But chocolate's chocolate.

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Chocolate Dream Crepes

Great food is like great sex. The more you have the more you want.

Gael Greene






Chocolate Dream Crepes 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.

Serves: 5

 

 

 

 

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