Chocolate Crepes



INGREDIENTS:

2 eggs

1/2 cup milk

1/2 cup water

3/4 cup all-purpose flour

6 teaspoons white sugar

1/3 tablespoon butter or margarine

1 fluid ounce cognac

1 (3.9 ounce) package instant chocolate pudding mix

1 teaspoon instant coffee granules

3 cups heavy cream

4 (1 ounce) squares bittersweet chocolate

1/2 cup butter or margarine

1 1/4 cups nonfat evaporated milk

2 1/2 cups confectioners' sugar

DIRECTIONS:

1. Crepe batter: in a large bowl, mix together eggs, milk,
water, flour, sugar, 1 teaspoon butter, and cognac.

2. Filling: beat pudding mix, instant coffee and whipping
cream together with an electric mixer until the mixture is
thick.

3. Sauce: in a small saucepan, melt the chocolate, butter,
evaporated milk, and confectioners' sugar together until
the mixture is a little thick.

4. Crepes: heat a small skillet (or crepe pan) to a high
temperature. Place a small amount of batter into the skillet
and swirl it around until the batter covers the bottom of
the pan. When the crepe is slightly browned flip the crepe
over and let the other side brown for a few seconds. The
first crepe will most likely not turn out well, but the rest
will. Stack the crepes on top of each other to let tem cool
before filling.

5. Spoon the filling into the center of each crepe and roll
the crepe up around it. Spoon the sauce over the crepes and
serve.



Chocolate Crepes