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Triple Chocolate Crepes

  • 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

Serves 9. 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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