1 cup (250 ml) all-purpose flour
1 tbsp (15 ml) granulated sugar
pinch of salt
2 eggs
2 egg yolks
1 1/4 cups (310 ml) milk
1 tbsp (15 ml) melted butter
3 tbsp (45 ml) Tia Maria
butter
extra Tia Maria
Blend together everything except butter and extra Tia Maria until mixture is smooth. Cover and let stand for 1 hour.
Pour a little mixture into a lightly greased pan and cook over medium heat on both sides until golden. Mixture will make 14-16 small crepes.
To prepare crepes, fold each crepe into four to make a triangle. Heat a litte butter and Tia Maria in a frying pan, add some folded crepes and heat gently for a few minutes. Keep crepes warm until served. Serve with Quick Rich Chocolate Sauce .
Note :
Crepes may be made in advance and stored in refrigerator.
Server 4-6
Source :
The Chocolate Lovers’ Cookbook by Juliet Cobb.
Tormont Publications Inc. Canada. 1994
