Chocolate Crepes

For 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, corn syrup, creme de cacao, water, and vanilla, and stir until smooth.

Spoon about 3 tablespoons ice cream down the center of each crepe; fold sides over, and place seam side with on serving dishes. Spoon warm chocolate sauce over each; sprinkle with pecans.

For Crepes: 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" crepe 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 crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from the pan. Flip the crepe, and cook about 30 seconds on the other side. Place crepes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used.