Crepes:
3 Eggs
1/4 teaspoon Salt
2 cups Flour
2 cups Milk
1/4 cup Vegetable Oil
Combine ingredients in a blender; blend for 1 minute. Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth. If too thick, add a bit more milk and blend...batter should be pretty runny. Use a heated (between medium low and medium) small skillet. Remember to spray with cooking spray (PAM) before every crepe!! Take a 1/4 cup measuring cup and don't completely fill it up with batter (I leave about 1/4 in under full). Pour in heated sprayed pan and quickly rotate pan until batter fills up the space and looks like a tortilla :-) Cook until underside is very lightly done...until it will come up easily with a spatula and flip over. When that side is done, remove and spray pan again. I stack my crepes on a plate staggering the layers. After all are cooked, allow to cool a bit and then cover tightly with saran wrap. Keep refrigerated.
Filling:
2 Envelopes Whipped Topping Mix (Dream Whip)
1 cup cold Milk
1 teaspoon Vanilla
8 oz pkg Cream Cheese, softened
1 cup Powdered Sugar (You may need to add more to make it light and fluffy..probably 1 1/2 cups or a bit more)
Prepare whipped topping mix with cold milk and vanilla according to package directions. Add softened cream cheese and powdered sugar, then blend.
Chocolate Sauce:
1 cup Sugar
5 Tablespoons Cocoa
Mix together in saucepan then add:
1/4 cup Butter
1 can Evaporated Milk
Heat on medium until butter is melted then add:
2 tablespoons Cornstarch that has been mixed with water until runny.
Cook over medium heat until thick, stirring constantly. Remove from heat and add:
1 teaspoon Vanilla
Enjoy :-)
Cristy Clayton
