Instant Gratification:
Amazing Desserts in 15 Minutes or Less
By Lauren Chattman
William Morrow, $22
ISBN 0688169104

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Egg roll wrappers, sold in the produce section of the supermarket, make a very good substitute for homemade and time-consuming crepes. Filled with chopped chocolate and pan-fried in butter with a little bit of cinnamon and sugar, they get wonderfully crispy. Kahlua-spiked whipped cream complements the "crepes" in both flavor and texture. Makes four servings.

INGREDIENTS
1/2 cup heavy cream
2 tablespoons sugar
1 1/2 tablespoons Kahlua
4 ounces bittersweet chocolate
1/4 teaspoon ground cinnamon
8 egg roll wrappers
3 tablespoons unsalted butter

1. Place the heavy cream, 1 tablespoon of the sugar, and the Kahlua in a large bowl and beat with a mixer (with whisk attachment) on high speed until it holds soft peaks.

2. Finely chop the chocolate. Combine the remaining 1 tablespoon sugar and the cinnamon in a small bowl. Place some of the chocolate in a 1/2-inch-thick line across the bottom quarter of each egg roll wrapper. Roll up tightly.

3. Melt the butter in a saute pan over medium heat. Carefully add the "crepes" (once they crisp up, they won't unroll) and sprinkle with the cinnamon sugar. Cook until golden brown on the bottom 1 to 2 minutes. Turn with a spatula and cook until golden brown on the other side, about 1 minute.

4. With the spatula, place 2 "crepes" on each of four dessert plates. Garnish with the whipped cream and serve immediately.

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Reprinted with permission from Instant Gratification: Amazing Desserts in 15 Minutes or Less by Lauren Chattman.