Ingredients
1-1/2 cups whole milk3 large eggs3 tablespoons water2 tablespoons canola oil1-1/2 teaspoons vanilla extract1-1/2 cups all-purpose flour1/4 cup sugar1/4 cup baking cocoa1/8 teaspoon saltFILLING:1 package (8 ounces) cream cheese, softened1/4 cup sugar1/2 cup sour cream1/2 teaspoon vanilla extract1/3 cup creme de cacao1 carton (8 ounces) frozen whipped topping, thawedFUDGE SAUCE:3/4 cup semisweet chocolate chips1/4 cup butter1/2 cup sugar2/3 cup half-and-half cream10 mint Andes candies, chopped, optional
Preparation
For batter, place the first 9 ingredients in a blender or food processor. Cover and process until smooth. Refrigerate for 1 hour.
Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme de cacao and whipped topping. Cover and refrigerate for at least 1 hour.
For the fudge sauce, in a large saucepan, melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside and keep warm.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Spoon 1/4 cup filling down the center of each crepe; roll up. Top with fudge sauce. Sprinkle with mint candies if desired.
