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Print this Recipe    Crepes 23

Triple Chocolate Crepes
Serves 9

1/2 cup flour
2 tablespoons unsweetened cocoa
2 eggs
1 teaspoon instant coffee granules
2 teaspoons Amaretto or other almond liqueur
1/4 cup sugar
1 cup milk
1 teaspoon vanilla
1 tablespoon melted butter

2 cups chocolate chips
2 tablespoons Amaretto
2 teaspoons vanilla
Dash salt
1-1/2 cups heavy cream, heated to the boiling point
6 egg yolks

10 ounces white chocolate, chopped
1 cup heavy cream

Place all crepe ingredients in a blender; blend 30 seconds. Allow
batter to rest 30 minutes before using.Warm an 8-inch crepe pan or
skillet over low heat; brush lightly withbutter. Pour 2 tablespoons
batter into the pan; swirl pan to spread the batter evenly. Cook
until the bottom of the crepe is lightly browned. Remove crepe
(do not cook second side). Repeat until all batter is used. Makes
18 crepes.

Mousse: Place chocolate chips, Amaretto, vanilla, salt, and cream
in a blender; blend 45 seconds. Add egg yolks; blend 30 seconds.
Chill well.

Sauce: Place white chocolate and cream in a saucepan. Stir over
low heat until chocolate is melted. Place 2 tablespoons mousse on
the uncooked side of each crepe; roll up.

To serve, allow 2 crepes per person; spoon 2 to 3 tablespoons sauce
over crepes.

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