Frozen Chocolate Crepes with Crème Anglaise

Batter:
3 eggs
3/4 C flour
3/4 C milk
2 Tbsp. butter, melted and cooled
1 tsp. vanilla extract
1 Tbsp Imperial Sugar or Dixie Crystals Extra Fine Granulated Sugar
2-1/2 Tbsp. unsweetened cocoa

Combine all ingredients in food processor or blender and mix just until smooth. Transfer to bowl, cover and let rest for an hour before cooking crepes. Yields about 16.

Use a 6" or 7" pan with sloping sides for best results. Brush the pan with a thin film of butter or grease it with a short blast from one of the canned vegetable oil sprays. Heat the crepe pan over a moderate flame. It should be hot enough for a drop of water to sizzle, but not smoking. Hold the pan at an angle and, using a 1/4 cup size measuring cup or a small ladle, pour about 2 Tbsp of batter into upper part of the pan. Quickly tilt and rotate pan with a circular motion so that the batter spreads evening overly the bottom. Put pan on heat and cook until the bottom of the crepe is lightly browned and top is set and dry – anywhere from 30 to 60 seconds, depending on the recipe. If you start loosening the edges of the crepe as soon as it starts to cook, it will probably be ready to turn just about the time you’ve finished working your way around the pan. The second side generally takes half as long as the first.

Chocolate Cream Filling:
12 oz. semi-sweet chocolate mini-chips
1 1/2 tsp. vanilla extract
Pinch salt
1 1/2 C whipping cream, scalded
6 egg yolks

Combine chocolate chips, vanilla and salt in blender. Pour in hot cream and mix for 30 seconds, or until chocolate chips melt. Add yolks. Mix for 5 seconds more. Transfer to a bowl and cool until thickened. Spread a generous dollop of filling on each crepe, roll up, wrap well, and freeze.

Crème Anglaise:
3 C milk
8 egg yolks
1 C Imperial Sugar or Dixie Crystals Extra Fine Granulated Sugar
1 tsp. vanilla
1/2 C cold milk or half-and-half

Bring 3 cups milk to a boil. Remove from heat and set aside. Beat yolks, sugar, and vanilla by hand with wire whisk until mixture is pale yellow and folds back on itself like a ribbon when whisk is lifted. Combine the two mixtures in a heavy saucepan. Cook and stir over medium heat until mixture coats the back of a wooden spoon. Stir in cold milk or half-and-half. Strain through a fine mesh sieve into a pre-chilled bowl. Cool to room temperature, stirring occasionally. Refrigerate until serving time.

To Serve:
Remove crepes from freezer. Remove crème anglaise from fridge. Divide crepes among dessert plates, spoon sauce over them, and garnish with bittersweet chocolate curls or shavings.

Reader rating (5 Stars = Excellent):  5

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Readers comments:  tayler, 2/6/2008 6:10:32 PM EST whenI made this I loved it .I hope everyone has it.  sis, 1/21/2008 2:16:01 PM EST Great Recipe! Love it!