How to Make a Choco Taco

Ingredients

• For crepe taco shells:
• 2 eggs
• 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

Directions

1. For the crepe shells, whisk the eggs with the sugar in a large bowl. Slowly stir in the milk, vanilla, and melted butter until everything is blended. Add the flour and salt, then beat the batter until it is smooth.
2. Warm a lightly oiled small griddle or skillet over medium high heat. A tiny 6-incher makes this job easier to control. For each shell, add about 1/4 cup batter to the pan, then tip and swirl the pan so the batter spreads evenly across the bottom.
3. Cook each crepe for about 2 minutes per side, just until it turns lightly browned.
4. Now shape the shells. Choose a clean book and drape the warm crepe over the binding so it curves into a taco shape. Put the whole setup in the freezer for 10 minutes, and handle it gently because the shells are fragile.
5. Repeat the cooking, book-shaping, and freezing process with the remaining crepe batter.
6. For the chocolate syrup, put the cocoa, sugar, and salt in a saucepan. Pour in the water and stir until the mixture is smooth. Bring it to a boil for 1 minute, then take the pan off the heat. When the syrup has cooled, stir in the vanilla.
7. For the chocolate syrup, put the cocoa, sugar, and salt in a saucepan. Pour in the water and stir until the mixture is smooth. Bring it to a boil for 1 minute, then take the pan off the heat. When the syrup has cooled, stir in the vanilla.
8. Once the 1st frozen shell feels sturdy, take it out and coat the inside with the chocolate syrup, making sure the syrup is not burning hot. A paintbrush is helpful for spreading it neatly. Return the syrup-coated shells to the freezer so the chocolate can set.
9. Wait at least 5 minutes before taking the shells back out. Carefully fill them with ice cream, then place them in the freezer again for another 10 minutes so they can firm up.
10. Take out the almost-finished Choco Tacos and add more syrup over the top. Crush the peanuts and scatter them on as well.
11. That’s all the ice cream truck nostalgia you need.