Easter Candy Dessert Taco
About This Recipe
serves: | 6-8 tacos |
ACTIVE TIME: | 30 minutes |
TOTAL TIME: | 2 hours |
SPECIAL EQUIPMENT: | Small skillet, pastry brush, toothpicks |
Ingredients
For the taco shells:
• 2 large eggs
• 1/2 cup sugar
• 1/4 cup (1/2 stick) butter, melted
• 1/2 teaspoon vanilla extract
• 1/3 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 cup vegetable oil, for frying
• 3-4 ounces chocolate morsels, or two approximately 2-ounce chocolate Easter bunnies
• 1 tablespoon shortening
For the filling:
• 6-8 scoops ice cream (I used chocolate)
• 1 cup assorted Easter candies of your choosing (I used Easter corn and red jelly beans)
• 3/4 cup sweetened shredded coconut, colored green with food coloring
On the side:
• 1 1/2 cups rice pudding
• 1/2 cup jelly beans
Preparation Method
1. Let whisk together the eggs and sugar in a large bowl until frothy. Whisk in the melted butter, cream, and vanilla. Gradually add the flour and salt and whisk until smooth. The batter should be pourable, like pancake batter.
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2. Now heat a small non-stick skillet or griddle to medium-high heat. Pour a small amount of vegetable oil in the skillet (not all of it; you can replenish as needed), and when shimmering, pour about 1/4 cup of batter into the skillet; rotate the skillet to form a circle, about 5 inches in diameter.
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3. When the underside is golden brown, flip it over and cook until golden on the second side (this was about 1 minute for each side, for me). Remove the "taco shell" from the pan, and while still hot, drape over the fat handle of a wooden or heat resistant spoon, to form a taco shape. It will start to hold its shape after a few minutes; insert a toothpick half or a wadded-up piece of tinfoil to ensure that it maintains the shape and doesn't cave in.
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