An attempt at a daily Journal
Current Anchorage: Miami, Florida
- Makes 12 -
For crepe taco shells:
1/2 cup sugar
4 tablespoons unsalted butter
2 to 3 teaspoons milk
1/2 teaspoon vanilla
1/3 cup flour
1/8 teaspoon salt
For chocolate syrup:
1/2 cup cocoa powder
1 cup sugar
1 cup water
1 teaspoon vanilla
Dash of salt
Chocolate chip ice cream (vanilla also works)
1 cup peanuts
1. For crepe shells: In a large mixing bowl, whisk
together the eggs and sugar. Gradually add in the milk, vanilla, and
melted butter, stirring to combine. Add the flour and salt. Beat until
2. Heat a lightly oiled, small griddle or frying
pan over medium high heat. (We used a tiny 6-incher for easy
maneuvering.) Pour about 1/4 cup of the batter onto the pan for each
“shell,” tilting to make sure the liquid coats the surface evenly.
3. Cook the crepe on each side for about 2 minutes, until light brown.
4. This is the fun part. Pick a book. We went with Franz Kafka’s The Trial.
Oh yeah, make sure it’s a pretty clean book. Shape the crepe around the
bookbinding so it forms a taco shell mold. Freeze this contraption for
ten minutes. Be careful when setting up; these are delicate.
5. Continue cooking crepe shells, shaping them around books, and freezing.
6. For the chocolate syrup: Combine cocoa, sugar,
and salt in a saucepan. Add water. Mix until smooth. Bring to boil for
one minute, then remove pan from heat. Once cooled, add vanilla.
7. After the first frozen shell is pretty sturdy,
pull it out and drizzle inside with this (not burning hot) chocolate
syrup. A paintbrush comes in handy here. Throw syruped shells back into
the freezer so chocolate can firm up.
8. Wait at least five minutes before pulling them
out. Delicately stuff them with ice cream, then return them to the
freezer for another ten minutes of firming-up.
9. Remove proto-Choco Tacos and drizzle them with extra syrup. Crush peanuts and throw those on top too.