Carob Filled Crepes Recipe
Ingredients
1 recipe BASIC CREPES
2 cups BASIC CAROB SAUCE
2 cups heavy cream, whipped
2 tablespoons brandy
1/2 cup chopped nuts
Directions
As you bake the crepes, spoon about 1 tablespoon carob sauce over each one; stack until you have 14 or 16 crepes.
Keep warm.
When all are baked and stacked, cover top and sides with remaining sauce.
Cut into wedges and top with whipped cream, seasoned with brandy.
Garnish each serving with chopped nuts.
Keep warm.
When all are baked and stacked, cover top and sides with remaining sauce.
Cut into wedges and top with whipped cream, seasoned with brandy.
Garnish each serving with chopped nuts.
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