1 c. milk
1/2 c. water
2 eggs
2 tbsp. sugar
1 c. sifted all purpose flour
3 tbsp. butter, melted
1 square (1 oz.) unsweetened chocolate, melted
2 tbsp. butter
1 tbsp. sugar
1/3 c. white rum
1 qt. vanilla ice cream
3/4 c. warm chocolate sauce

Combine milk, water, eggs, sugar, flour, melted butter and chocolate in electric blender container or mixing bowl. Process on medium speed or beat with rotary beater until thoroughly blended. Chill 2 hours. Cook crepes in the usual fashion. Fold cooked crepes in half, then in half again to form a fan shape. Melt two tablespoons butter in large crepe pan. Add 6 crepes, sprinkle lightly with sugar and heat gently on both sides. Push crepes to side of chafing dish and repeat until all crepes are sprinkled with sugar and heated in butter. Arrange warmed crepes over bottom of crepe pan, pour rum over crepes and ignite. Shake pan until flame burns out. Transfer crepes to serving plates, allowing 3 per serving. Heat chocolate sauce. Top each serving of crepes with scoop of ice cream and spoon warm sauce over all. Makes 18 to 20 crepes; 6 servings.