1/3 cup milk
1/3 cup water
1 large egg
1 tablespoon vegetable oil
2 teaspoons sugar
To assemble crepes:
1 cups Mexican Chocolate Sauce (recipe below)
1 teaspoon cinnamon
3 cups Haagen-Dazs Dulce de Leche ice cream
To make crepes: Place all ingredients except cooking spray in blender jar in order listed. Blend at high speed for 2 minutes, stopping once to scrape down sides with spatula. Refrigerate 1 hour before using. Heat an 8-inch nonstick skillet over medium heat. Remove skillet from burner and spray lightly with cooking spray; wipe out excess with paper towel. Ladle 2 tablespoons batter unto pan; swirl pan quickly to coat evenly with batter. Cook 1 minute or until crepe is golden on bottom; turn and cook 1 minute longer. Remove crepe from pan; repeat with remaining batter to make 12 crepes. Stack crepes on plate between sheets of parchment or wax paper; wrap in plastic wrap and refrigerate until needed.
To assemble crepes: Microwave wrapped crepes 2 minutes. Heat chocolate sauce (see below) over low heat, stirring occasionally, until warm. In small bowl, mix together sugar and cinnamon. For each serving, place 2 crepes on work surface. Fold each crepe in half then in half again; open to form a cone. Place -cup scoop of ice cream in each cone. Spoon cup chocolate sauce onto dessert plate; place crepes on top. Sprinkle 2 teaspoons sugar mixture dividing over 6 servings. Serve immediately.
Mexican Chocolate Sauce: In saucepan over medium heat, bring cup milk to simmer. Add 9 ounces chopped bittersweet chocolate, cover and remove from heat. Let stand 5 minutes or until chocolate is melted. Add teaspoon cinnamon and whisk until smooth. Refrigerate until needed. Makes 6 servings
Yield: 1 cups
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