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
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.
Servings: 5 servings
Chocolate Dream Crepes Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert
The History of Recipes
We can trace the history of written recipes far back into the far past, in truth as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that is, sadly, these old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe found, according to experts is a series of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Later on, in Roman times around 25BC a roman called Apicius created a number of documents which described recipes enjoyed by wealthy Romans. He recounts how the meals of wealthy Romans were separated into starters, entrees and afters, a style of dining still practiced today. Additionally, he tells us how the Roman cooks were skilled in the use of many spices, including a few that will be familiar to modern cooks for example bay, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from the Middle-East, including spices such as coriander, parsley, and basil. These new foods and tastes was responsible for an outbreak in manuscripts on cookery, many of which are now in private libraries. By the advent of the twentieth century, cookbooks were increasing in popularity as a result of increased literacy, leisure time and disposable income. The introduction of the TV gave us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chocolate Dream Crepes recipe.
