with Chocolate Sauce

Yield: 8 Servings

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 4 tablespoons butter (1/2 stick), melted
• 1/2 cup whipped cream
• 10 tablespoons apricot jam

Instructions

1. In a large bowl, combine the flour, salt, eggs, milk and water. Whisk to make smooth batter. Stir in 2 tablespoons of the melted butter. (Alternatively, combine the ingredients in a blender and process for 20 seconds. With a rubber spatula, scrape down the sides of the blender container and process for another 30 seconds.) Allow the batter to stand at least 30 minutes or as long as overnight.

2. Heat a 7-inch crepe pan or skillet over medium-high. Brush the pan lightly with some of the remaining butter. Pour about 2 tablespoons of the batter into the pan and quickly rotate the pan so the batter coats the bottom evenly. Cook until the crepe is browned on the bottom. Turn the crepe over and brown the other side. Turn the crepe out onto a plate and keep warm. Continue with the remaining batter, brushing the crepe pan with more butter as needed and stacking the crepes on top of each other on the plate.

3. For each serving, spread 2 crepes with some of the apricot jam. Roll them jelly roll-style and place them in an oven proof dish. Paint the crepes lightly with butter and heat in the oven for 5 minutes at 350 F.

4. Arrange on individual dessert plates and top with warm chocolate sauce and whipped cream. Serve immediately.

Chocolate Sauce

• 1/2 cup water
• 1/3 cup sugar
• 1/4 cup unsweetened cocoa powder
• 4 ounces sweetened chocolate, grated
• 2 tablespoons rum

In a small saucepan, mix the water, sugar and cocoa powder. Set over medium heat and stir until sugar is dissolved. Reduce the heat to low and add the grated chocolate and the rum. Stir the mixture until very smooth. Keep warm.