|Semisweet chocolate bar||2 Ounce (4 Sections, 1/2 Of 4 Ounce)|
|Milk||1 Cup (16 tbs)|
|Unsifted flour||1 Cup (16 tbs)|
In heavy saucepan, melt broken chocolate with butter, stirring constantly.
In blender, combine milk, eggs, sugar, brandy and salt; blend in flour.
Add chocolate mixture, blending until smooth.
Chill at least 2 hours.
Season 6-inch crepe pan with oil; wipe out excess and melt a small amount of butter.
Remove pan from heat and pour a heaping tablespoon batter quickly into crepe pan.
Roll pan to spread batter over bottom of pan.
Cook on medium high heat; turn to brown both sides.
Make crepes as thin as possible.
Add additional butter for every other crepe.
If batter should become too thick, add cold water as needed.
Stack on plate, covering with damp paper towel.
Crepes may be made in advance.
Wrap in plastic and store in refrigerator or freezer.
To reheat, wrap in foil and heat at 350°F for 5 minutes.
Serving size: Complete recipe
Calories 1250 Calories from Fat 427
% Daily Value*
Total Fat 49 g75.2%
Saturated Fat 25.5 g127.5%
Trans Fat 0 g
Cholesterol 477.8 mg159.3%
Sodium 729.2 mg30.4%
Total Carbohydrates 173 g57.6%
Dietary Fiber 19.2 g76.8%
Sugars 74.1 g
Protein 40 g80.4%
Vitamin A 22.1% Vitamin C
Calcium 37.5% Iron 48.5%
*Based on a 2000 Calorie diet