---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, French, Chocolate
       Yield: 5 servings
     1/2 c  Chocolate chips; semi-sweet
       2 T  Butter
     1/2 c  Sugar, confectioners; sifted
     1/4 c  Karo, light
       2 T  Cr#me de cacao
       2 T  ;Water
     1/2 t  Vanilla extract
       1 qt Ice cream, chocolate
            Chocolate cr#pes
     1/2 c  Pecans; chopped
     1/2 c  Flour
       1 T  Cocoa
       2 t  Sugar
       1 ds Salt
     3/4 c  Milk
     1/4 t  Almond extract
       1    Egg
       2 t  Butter; melted
   Filling:  Combine chocolate chips and butter in the top of a double
   boiler; bring water to a boil.  Reduce heat to low; cook, stirring
   often, until chocolate melts.  Remove from heat.  Add confectioners'
   sugar, Karo, creme de cacao, water, and vanilla, and stir until
   Spoon about 3 tablespoons ice cream down the center of each cr#pe;
   fold sides over, and place seam side with on serving dishes.  Spoon
   warm chocolate sauce over each; sprinkle with pecans.
   Cr#pes:  Combine flour, cocoa, sugar, and salt.  Add milk and almond
   extract; beat until smooth.  Add egg and beat well; stir in butter.
   Refrigerate 2 hours.
   Brush bottom of a 6 cr#pe pan or heavy skillet with oil; place over
   medium heat until just hot, not smoking.
   Pour 2 tablespoons batter into pan; quickly tilt pan in all
   directions so batter covers the pan in a thin film.  Cook 1 minute or
   until lightly browned.
   Lift edge of cr#pe to test for doneness.  Cr#pe is ready for flipping
   when it can be shaken loose from the pan.  Flip the cr#pe, and cook
   about 30 seconds on the other side. (This side is rarely more than
   spotty brown, and is the side on which the filling is placed.) Place
   cr#pes on a towel to cool.  Stack between layers of waxed paper to
   prevent sticking.  Repeat until all batter is used.