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Chocolate-Almond Dessert Crepes

These fancy-looking delights are a sweet ending to a special-occasion meal. A tender crepe envelopes a rich chocolate filling. It's then topped with chocolate sauce, whipped cream and a sprinkling of almonds.—Taste of Home Cooking School, Greendale, Wisconsin

12 ServingsPrep: 15 min. + chilling Cook: 25 min.

Ingredients

1-1/4 cups milk
3 eggs
2 tablespoons butter, melted
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 envelope unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup baking cocoa
2 cups cold heavy whipping cream
2 teaspoons vanilla extract
Chocolate fudge ice cream topping and whipped topping
1/2 cup sliced almonds, toasted

Directions

In a large bowl, combine the milk, eggs and butter. Combine the
flour, sugar and salt; add to milk mixture and beat until smooth.
Cover and refrigerate for 1 hour.
Meanwhile, in a small bowl, sprinkle gelatin over cold water; let
stand for 2 minutes to soften. Add boiling water; stir until gelatin
is completely dissolved and mixture is clear. Cool slightly.

2 of 2

Chocolate-Almond Dessert Crepes (continued)

Directions (continued)

In a large bowl, mix sugar and cocoa; add cream and vanilla. Beat on
medium speed until well blended. Gradually beat in gelatin mixture.
Cover and refrigerate at least 30 minutes.
Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4
cup batter into the center of skillet. Lift and tilt pan to evenly
coat bottom. Cook until top appears dry; turn and cook 15-20 seconds
longer. Remove to a wire rack. Repeat with remaining batter,
greasing skillet as needed. Stack crepes with waxed paper or paper
towels in between.
Spoon or pipe chocolate filling down the center of each crepe; roll
up. Drizzle with fudge topping and garnish with whipped topping.
Sprinkle with almonds. Yield: 12 servings.

Nutrition Facts: 1 filled crepe (calculated without ice cream topping and whipped topping) equals 320 calories, 21 g fat (11 g saturated fat), 115 mg cholesterol, 107 mg sodium, 29 g carbohydrate, 1 g fiber, 6 g protein.