-
1
FOR THE FILLING: Combine chocolate and water in saucepan over low heat; stir until chocolate melts.
-
2
Add egg yolks, one at a time, beating well after each is added.
-
3
Remove from heat; COOL:.
-
4
Fold in whipped cream.
-
5
spread chocolate mixture over each crepe.
-
6
Stack crepes on top of each other.
-
7
Chill several hours.
-
8
Cut into six wedges.
-
9
Garnish with slivered almonds, if desired.
-
10
FOR THE CREPES: MIXER OR WHISK METHOD: In medium mixing bowl, beat eggs.
-
11
Gradually add flour and sugar alternately with milk and water, beating with electric mixer or whisk until smooth.
-
12
Beat in melted butter.
-
13
BLENDER METHOD: Combine ingredients in blender jar; blend for about 1 minute.
-
14
Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
-
15
BOTH METHODS: Refrigerate batter at least 1 hour.
-
16
Cook on upside-down crepe griddle or in traditional pan.
-
17
Brush pan lightly with oil or melted butter.
-
18
Use about 2 to 3 tablespoons of batter per crepe.
-
19
Immediately tilt pan in all directions, swirling the batter so it covers the bottom of the pan in a very thin layer.
-
20
Work quickly before batter cooks too much to swirl.
-
21
Return to heating unit and cook over MEDIUM-high heat.
-
22
Cook crepe until bottom is browned.
-
23
Then carefully turn with spatula.
-
24
Use a Teflon coated or plastic spatula for coated pans.
-
25
Brown other side for a few seconds.
-
26
Remove from pan with spatula; stack on plate or tray.
-
27
Crepe Cookery.
