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Ingredients

How to make it

  • To make crepes combine flour, cocoa, sugar and salt.
  • Add milk and almond extract then beat until smooth.
  • Add egg and beat well then stir in butter and refrigerate 2 hours.
  • Brush bottom of crepe pan or heavy skillet with oil and place over medium heat until just hot.
  • Pour 2 tablespoons batter into pan then tilt pan in all directions so batter covers pan in thin film.
  • Cook 1 minute or until lightly browned lifting edge of crepe to test for doneness.
  • Crepe is ready for flipping when it can be shaken loose from the pan.
  • Flip crepe and cook about 30 seconds on the other side then place crepes on towel to cool.
  • Stack between layers of waxed paper to prevent sticking then repeat until all batter is used.
  • To make filling combine chips and butter in the top of double boiler and bring water to a boil.
  • Reduce heat to low then cook stirring often until chocolate melts.
  • Remove from heat then add confectioners' sugar, corn syrup, crème de cacao, water and vanilla.
  • Stir until smooth then spoon 3 tablespoons ice cream down center of each crepe.
  • Fold sides over and place seam side down on serving dishes.
  • Spoon warm chocolate sauce over each and sprinkle with pecans.

Reviews & Comments 0

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    " It was excellent "
    crunchyopal ate it and said...
    This was great. I filled the crepe with strawberries and nutella instead of the chocolate sauce. It was really, really good!
    Was this review helpful? Yes Flag

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