April 15, 2015
Since nobody should have to suppress a Choco Taco craving, or embark on a roadtrip to the magical Taco Bells that still stock them, follow these steps to make them at home.
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.
This is the fun part. Pick a book. We went with Franz Kafka's The Trial because we just had it lying around. 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.
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.
For crepe taco shells:
For chocolate syrup: