----FILLING----
1/2 c  Chocolate chips; semi-sweet
2 tb Butter
1/2 c  Sugar, confectioners; sifted
1/4 c  Karo, light
2 tb Cr#me de cacao
2 tb ;Water
1/2 ts Vanilla extract
1 qt Ice cream, chocolate
Chocolate cr#pes
1/2 c  Pecans; chopped

CREPES
1/2 c Flour
1 tb Cocoa
2 ts Sugar
1 ds Salt
3/4 c Milk
1/4 ts Almond extract
1 Egg
2 ts Butter; melted
Oil

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 smooth.

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.