for family meals :
recipe comes from Recipes in The Mail
and was submitted by Diane Meyer.
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 ounce) package chocolate instant pudding
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
a large bowl, mix together eggs, milk, water,
flour, sugar, 1 teaspoon butter, and cognac.
pudding mix, instant coffee and whipping cream
together with an electric mixer until the mixture
a small saucepan, melt the chocolate, butter,
evaporated milk, and confectioners' sugar together
until the mixture is a little thick.
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.
the filling into the center of each crepe and
roll the crepe up around it. Spoon the sauce
over the crepes and serve.