CREPES:

1/2 c. flour
1 tbsp. cocoa
2 tsp. sugar
Dash of salt
3/4 c. milk
1/4 tsp. almond extract
1 egg
2 tsp. melted butter

Blend well; refrigerate at least 3 hours. Pour a couple of tablespoons of batter into small, lightly oiled, hot frying pan, tilting the pan to coat bottom. Turn once. Let cool. (Can be frozen if you use waxed paper between crepes. Makes about 10 crepes.

CHOCOLATE SAUCE:

1/2 c. semi-sweet chocolate morsels
2 tbsp. butter
1/2 c. sifted confectioners' sugar
1/4 c. light corn syrup
2 tbsp. creme de cacao
2 tbsp. water
1/2 tsp. vanilla

Melt chocolate and butter in a double boiler. Stir in rest of ingredients until smooth. 1/2 c. chopped pecans

Assembly: Spoon about 3 tablespoons chocolate ice cream down the center of each crepe. Fold over edges and place, seam down. Spoon warm chocolate sauce over top and sprinkle with chopped pecans. (The cook gets to finish off the remaining chocolate ice cream!)

If this doesn't turn on the chocolate lover, I don't know what will.