----------------------------------FILLING----------------------------------
    1/2 c  Chocolate chips; semi-sweet

      2 T  Butter

    1/2 c  Sugar, confectioners; sifted

    1/4 c  Karo, light

      2 T  Cr#me de cacao

      2 T  ;Water

    1/2 t  Vanilla extract

      1 qt Ice cream, chocolate

           Chocolate cr#pes
    1/2 c  Pecans; chopped

-----------------------------------CREPES-----------------------------------
    1/2 c  Flour

      1 T  Cocoa

      2 t  Sugar

      1 ds Salt

    3/4 c  Milk

    1/4 t  Almond extract

      1    Egg

      2 t  Butter; melted

           Oil
  Filling:  Combine chocolate chips and butter in the top of a double
  boiler; bring water to a boil.  Reduce heat to low; cook, stirring
  often, until chocolate melts.  Remove from heat.  Add confectioners'
  sugar, Karo, creme de cacao, water, and vanilla, and stir until
  smooth.
  Spoon about 3 tablespoons ice cream down the center of each cr#pe;
  fold sides over, and place seam side with on serving dishes.  Spoon
  warm chocolate sauce over each; sprinkle with pecans.
  Cr#pes:  Combine flour, cocoa, sugar, and salt.  Add milk and almond
  extract; beat until smooth.  Add egg and beat well; stir in butter.
  Refrigerate 2 hours.
  Brush bottom of a 6" cr#pe pan or heavy skillet with oil; place over
  medium heat until just hot, not smoking.
  Pour 2 tablespoons batter into pan; quickly tilt pan in all
  directions so batter covers the pan in a thin film.  Cook 1 minute or
  until lightly browned.
  Lift edge of cr#pe to test for doneness.  Cr#pe is ready for flipping
  when it can be shaken loose from the pan.  Flip the cr#pe, and cook
  about 30 seconds on the other side. (This side is rarely more than
  spotty brown, and is the side on which the filling is placed.) Place
  cr#pes on a towel to cool.  Stack between layers of waxed paper to
  prevent sticking.  Repeat until all batter is used.