Chocolate Crepes with Vanilla Ice Cream

For the Crepes:

• 2 cups flour
• 3 eggs
• 2 1/2 cups milk
• 4 tbs sugar
• 2 tbs chocolate sauce (Hershey's will do)

For the sauce:

• 2 tbs butter
• 1 tbs sugar
• 1/2 tsp cinnamon
• 1 tsp orange zest
• 3 tbs Grand Mariner
• 1 cup Cognac, brandy, sweet vermouth, or sherry
• Vanilla Ice Cream

Instructions

Combine all the ingredients for the crepe batter and blend well. The batter should be slightly thicker than heavy cream, if not, add more milk. In a nonstick 12" sauté pan, heat until pan feels slightly hot with palm of hand placed about 2 inches above surface. (It's a good idea to make the crepes a day ahead of time.) Add 1 tsp of oil and swirl pan until oil coats the bottom. Add 1/2 cup of crepe mixture and swirl pan so that the thin batter covers the entire bottom. After about 1 minute, or until the bottom is nicely browned, flip crepe and cook for another minute. Fold crepe in 1/2 then in 1/2 again to form a triangle. Set aside and repeat until crepes are done. (You should yield about 8) For the sauce, heat butter in the same sauté pan over medium heat. When butter is melted, add the sugar and cinnamon. Cook until slightly thickened, about 2 minutes. Add the orange zest. Take pan off the heat. Add Grand Mariner and Cognac. Return to heat. (CAUTION: This mixture may "Flambé," which, of course, would add to the excitement of the evening.) Continue to cook until mixture is slightly thickened. Have you partner prepare two plates with a scoop of ice cream. Add folded crepes to sauce mixture. Spoon sauce over crepes to warm them. Arrange crepes on plates with ice cream and spoon remaining sauce over ice cream and crepes. Serve with your favorite espresso or cappuccino. (After a dinner like this, you'll need some caffeine to keep going!!)

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