Stir together dry ingredients. Blend in milk. Add almond extract, egg, and melted butter. Blend until smooth. Refrigerate batter 3 or more hours. Lightly coat the bottom of a small frying pan with oil. When the pan is hot, pour a couple tablespoons of batter into the pan, tilting to coat the bottom. Flip over once. Remove from pan and let cool. (Crepes can be frozen by layering individually between sheets of waxed paper.)
 
 
Chocolate Sauce
 
• 1/2 c. semi-sweet chocolate morsels
• 2 tbsp. butter
• 1/2 c. sifted confectioners' sugar
• 1/4 c. light corn syrup
• 2 tbsp. creme de cacao (optional)
• 2 tbsp. water
• 1/2 tsp. vanilla
 
Melt chocolate and butter in a double boiler on low heat in a sauce pan. Stir in rest of ingredients until smooth.
 
Assembly: Spoon warm chocolate sauce down the center of each crepe. Fold over edges and place on plate seam-side down. Spoon more warm chocolate sauce over the top.