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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Mesquite, Texas in 1989. This is one I have made on several occasions and it is always gobbled right up. Ingredients:
crepes |
1-1/2 cups flour |
1 tablespoon sugar |
1/4 teaspoon salt |
2 cups milk |
1 teaspoon vanilla |
3 eggs |
2 tablespoons butter melted |
vegetable oil |
8 eggs |
12 ounce package semi-sweet chocolate chips |
4 tablespoon rum |
1 cup granulated sugar |
Directions:
1. Combine flour, sugar, salt, milk and vanilla beating until smooth.
2. Add eggs and beat well then stir in butter. Refrigerate batter at
3. least 2 hours. Cook crepes on crepe pan or in skillet with oil.
4. Pour 2 tablespoons batter into pan. Quickly tilt pan in all
5. directions so batter covers pan in a thin film. Cook 1 minute or
6. until lightly brown.
7. Take 3 bowls. Separate eggs placing egg yolks in a bowl, four whites
8. in second bowl and remaining four whites in third bowl. Melt
9. chocolate over low heat then add yolks 1 at a time beating well after
10. each addition. Blend in rum. Remove from heat and cool slightly.
11. Beat 4 egg whites in each bowl until frothy. Gradually add 1/2 cup
12. sugar to each bowl and beat until stiff peaks form. Stir small
13. amount of whites into chocolate mixture. Combine whites and gently
14. fold chocolate mixture. Refrigerate filling at least one hour then
15. fill crepes and top with dollop of whipped cream and a few sliced
16. almonds before serving.
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