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Chocolate Cream Crepes

Serves: 8

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chocolate Cream Crepes recipe on the web!!


   _ 2/3 cups half and half
   _ eggs yolk
   ___ cup sugar
   _ tablespoon cornstarch
   _ tablespoon flour
   1 teaspoon vanilla extract
   _ ounce unsweetened baking chocolate
   _ tablespoon butter or margarine
   _ tablespoons milk
   _ cup powdered sugar sifted
   1/2 teaspoon vanilla extract
   _ 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.


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