What goes better than cold days and hot chocloate sauce?

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CHOCOLATE CREPES Serves 8
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INGREDIENTS
1 1/2 cups whole milk
2 tbsp vanilla extract
1 tbsp rum, brandy or other liqueur
3 large egg yolks
2 tbsp sugar
1 cup all-purpose flour sifted
1/4 cup sifted cocoa powder
1 tsp salt
3 tbsp melted unsalted butter
Canola oil for brushing on the pan
1/4 cup Orange rind cut in slivers
1/4 cup Almond slivers for garnishing

For the chocolate sauce
2 cups semisweet chocolate chips
1 cup whipping cream
1 teaspoon vanilla

PREPARATION
Place the milk, vanilla extract and rum in the blender. Add the yolks, sugar, salt, then the flour and cocoa powder. Finally, add the butter and blend on high speed 30 seconds.

Scrape down the sides of the blender and blend on high speed 30 seconds more. Pour this batter into an airtight container and refrigerate at least 2 hours.

Heat an 8″ crepe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little vegetable oil.

Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.

Loosen the edges of the crêpe with a metal spatula and flip over carefully. Cook on the other side for a minute or so, – the edges turn brown and lacy, and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter.

Just before serving, melt the chocolate in a double boiler (a smaller pan heating over a larger pan with boiling water) and stir in the whipping cream. Continue to cook, stirring constantly, until chocolate is melted and sauce is smooth. Stir in the vanilla.

Arrange the crepes, folded in halves along a platter, and microwave for just 15 seconds. Pour the hot chocolate sauce over the top. Or serve in individual plates. Garnish with the orange rind and almond slivers. Serve.

To store: You can stop when the batter is done and keep refrigerated for upto a day. Remember to bring it down to room temperature before cooking. Of finish the crepes and kepp covered in the refrigerator for upto 3 days.
To freeze : Seal into a freezer bag and when using re-heat in an oven at 300F till warmed through.

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