4 oz. cake flour
2 oz. sugar
pinch of salt
1 tsp. grated lemon
1 oz. melted butter
8 oz. milk
1 oz. unsweetened cocoa
6 oz. dark chocolate
2 oz. semi-sweet chocolate
1/2 c. expresso
1/2 c. rum
2 Tbsp. butter
Sift all dry ingredients. Add milk and eggs and beat
until all lumps are gone. Add lemon rind. Make very thin
crepes. Cut into thin strips when cooked. Add whipped sweet-
ened whip cream and toss.
Sauce: Melt in double boiler. When melted, add rum and
stir well. Drizzle over crepes.
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