Copycat Recipes: Choco Taco

Ingredients

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• CREPE TACO SHELLS:
• 2 eggs
• 1/2 cup sugar
• 4 tablespoons unsalted butter, melted
• 2 to 3 teaspoons milk
• 1/2 teaspoon vanilla
• 1/3 cup flour
• 1/8 teaspoon salt
• CHOCOLATE SYRUP:
• 1/2 cup cocoa powder
• 1 cup sugar
• 1 cup water
• 1 teaspoon vanilla
• Dash of salt
• chocolate chip ice cream OR vanilla
• 1 cup peanuts

How to make it 

CREPE SHELLS:

• Whisk together eggs and sugar in a large mixing bowl.
• Gradually and milk, vanilla and melted butter.
• Stir well to combine.
• Add flour and salt.
• Beat until smooth.
• Heat a lightly buttered, small griddle or fry pan over medium heat.
• Pour about 1/4 cup batter into pan, tilting to make sure liquid coats pan.
• Cook crepe on each side for about 2 minutes, until lightly golden.
• Choose a clean book and stand it on its edge.
• Shape the hot cooked crepe over the book binding to form taco shell.
• Freeze this for about 10 minutes.
• Continue cooking crepes, shaping them around books and freezing them.

 CHOCOLATE SYRUP:

• Combine cocoa powder, sugar and salt in a saucepan.
• Add water.
• Mix until smooth.
• Bring to a boil for 1 minute and remove pan from heat.
• Once cooled, add vanilla.
• When first shell is WELL frozen, use a small paintbrush to coat inside of shells with chocolate.
• Return shells to freezer so chocolate can firm up.
• Wait at least 5 minutes before pulling them out.
• Delicately stuff them with ice cream.
• Return to freezer for at least another 10 minutes firming period.
• Remove tacos from freezer and drizzle with extra syrup.
• Crush peanuts and sprinkle on top of your ChocoTaco.

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Source: Group Recipes
http://www.grouprecipes.com/89022/choco-taco.html