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Chocolate Cream Crepes |
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Serves: 8 Print this Recipe1 2/3 cups half and half 3 eggs yolk 1/2 cup sugar 1 tablespoon cornstarch 1 tablespoon flour 1 teaspoon vanilla extract 1 ounce unsweetened baking chocolate 1 tablespoon butter or margarine 2 tablespoons milk 1 cup powdered sugar sifted 1/2 teaspoon vanilla extract 8 Dessert Crepes In a medium saucepan bring half-and-half to a boil; set aside and keep hot. In a small mixer bowl beat egg yolks at high speed until thick and lemon-colored, about 2 minutes. At medium-high speed, gradually beat in sugar, cornstarch and flour until thick and smooth. On low speed beat in half-and-half. Return mixture to saucepan. Cook and stir over medium heat until thick and creamy, about 5 minutes. Remove from heat. Stir in vanilla. Place waxed paper or plastic wrap directly on surface; refrigerate until chilled. In a small saucepan over low heat melt chocolate and butter or margarine. Add milk; blend well. Remove from heat. Transfer to a small mixer bowl. Beat in powdered sugar and vanilla until smooth. Add a little more milk if glaze becomes too thick to pour. Spoon 2 to 3 tablespoons of filling in center of each crepe. Roll and place seam-side down on dessert plates. Drizzle about 1 1/2 tablespoons glaze over each. Serve immediately. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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