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    Chocolate Crepes

    Source of Recipe

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    Recipe Introduction

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    List of Ingredients


    Chocolate Crepes

    Submitted by: Diane Meyer
    Makes 15 servings

    2 eggs
    1/2 cup milk
    1/2 cup water
    3/4 cup all-purpose flour
    6 teaspoons white sugar
    1/3 tablespoon butter or margarine
    1 fluid ounce cognac
    1 (3 ounce) package chocolate instant pudding
    1 teaspoon instant coffee granules
    3 cups heavy cream
    4 (1 ounce) squares bittersweet chocolate
    1/2 cup butter or margarine
    1 1/4 cups nonfat evaporated milk
    2 1/2 cups confectioners' sugar



    1 Crepe batter: in a large bowl, mix together
    eggs, milk, water, flour, sugar, 1 teaspoon
    butter, and cognac.

    2 Filling: beat pudding mix, instant coffee
    and whipping cream together with an electric
    mixer until the mixture is thick.

    3 Sauce: in a small saucepan, melt the chocolate,
    butter, evaporated milk, and confectioners' sugar
    together until the mixture is a little thick.

    4 Crepes: heat a small skillet (or crepe pan) to
    a high temperature. Place a small amount of
    batter into the skillet and swirl it around
    until the batter covers the bottom of the pan.
    When the crepe is slightly browned flip the
    crepe over and let the other side brown for a
    few seconds. The first crepe will most likely
    not turn out well, but the rest will. Stack the
    crepes on top of each other to let tem cool
    before filling.

    5 Spoon the filling into the center of each crepe
    and roll the crepe up around it. Spoon the sauce
    over the crepes and serve.




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