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To make the filling, combine chocolate chips and butter in the top of a double boiler, bring water to boil. Reduce heat to low, cook, stirring often, until chocolate melts. Remove from heat. Add other filling ingredients except ice cream; stir until smooth. Set aside. To make crepes, combine dry ingredients. Add milk and almond extract, beat until smooth. Add egg and butter, beat well. Refrigerate for two hours. Brush bottom of skillet with oil, place over medium heat until just hot, not smoking. Pour 2 teaspoons batter into pan, quickly tilt pan in all directions so batter covers the pan in a thin film. Cook for 1 minute or until lightly browned. Crepe is ready for flipping when it can be shaken loose. Flip and cook for 30 seconds. Place crepes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Continue making crepes until batter is used up. Fill crepes with ice cream, fold, and spoon chocolate sauce over each.
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