| Level: | Intermediate |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 8 to 10 servings |
Ingredients
- 4 egg whites
- 3/4 cup superfine sugar
- 1 cup all-purpose flour
- Pinch salt
- 1/2 stick butter, melted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 8 ounces dark semisweet chocolate chips, melted in a double boiler
- 1 pint salted caramel ice cream, slightly thawed
- 1/2 cup roasted pecans, chopped, for garnish
Instructions
- In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, cream and vanilla until combined.
- Preheat a large nonstick pan over medium-high heat. Spoon 2 tablespoons of the batter into the pan and, with a small offset spatula, spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 minute more. Remove from the pan and immediately hang the pancake over the handle of a wooden spoon to form the taco. Set aside to set, about 5 minutes. Repeat with the remaining batter.
- Dip the tacos in the melted chocolate and return to the wooden spoon. If making ahead of time, refrigerate until needed.
- Fill the tacos with the softened ice cream and garnish with the chopped pecans.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 357 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 33 g |
| Protein | 5 g |
| Cholesterol | 28 mg |
| Sodium | 58 mg |
Reviews
I made this recipe, and all of my friends loved it. Cooking is my favorite thing to do, thanks to the way that a good recipe works
I am watching this episode right now. I haven’t made any of the recipes, but this desert taco looks great, and I will try it for sure! Just want to say, Good for Guy, teaching Hunter to cook. It is such a life skill. I have 2 boys, and I try to get them involved as well.