Diana's Desserts - www.dianasdesserts.com

After Eight Crepes

Servings: 6
These lovely minty crepes are inspired from "After Eight" mint chocolates from Nestle.

For Crepes:
1 egg
1/2 cup all-purpose flour
1 cup milk
1 tsp. granulated sugar
1/2 tsp. mint essence or extract

For Cream:
3 tbsp. milk
2 tsp. butter
1 egg yolk
1 tsp. confectioners' sugar
30g (approximately 1 ounce) dark chocolate, melted
1/2 tsp. mint essence or extract

Chocolate syrup

Make basic batter for crepes and add 1/2 tsp. mint essence to batter. Cook crepes in 24cm (9 inch) crepe pan. The crepes should be very thin.

In a small saucepan, combine milk, butter, egg yolk, sugar and melted chocolate over low heat. Cream should be thick and smooth. Cool at room temperature and add mint essence. Stir well. Fill crepes with cream and wrap. Garnish with store bought chocolate syrup.

Makes 6 servings.

Source: Selma's recipe book
Submitted By: Selma Cengic
Date: October 21, 2005