How to make it

  • Combine flour, sugar, salt, milk and vanilla beating until smooth.
  • Add eggs and beat well then stir in butter. Refrigerate batter at
  • least 2 hours. Cook crepes on crepe pan or in skillet with oil.
  • Pour 2 tablespoons batter into pan. Quickly tilt pan in all
  • directions so batter covers pan in a thin film. Cook 1 minute or
  • until lightly brown.
  • Take 3 bowls. Separate eggs placing egg yolks in a bowl, four whites
  • in second bowl and remaining four whites in third bowl. Melt
  • chocolate over low heat then add yolks 1 at a time beating well after
  • each addition. Blend in rum. Remove from heat and cool slightly.
  • Beat 4 egg whites in each bowl until frothy. Gradually add 1/2 cup
  • sugar to each bowl and beat until stiff peaks form. Stir small
  • amount of whites into chocolate mixture. Combine whites and gently
  • fold chocolate mixture. Refrigerate filling at least one hour then
  • fill crepes and top with dollop of whipped cream and a few sliced
  • almonds before serving.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes