Chocolate Crepe with Mousse and Cream Sauce

Start by preparing the filling: mix the chocolate and vanilla in a blender

Add the warm milk and blend until the chocolate melts completely

Add the egg yolks and blend a bit more

Transfer to a bowl and let it cool completely

Refrigerate for 4 hours

Prepare the crepes: in a blender, mix the eggs, flour, cornstarch, cocoa powder, milk, melted butter, and vanilla

Blend at low speed just until combined

Don't overmix

Cover and let rest for an hour

Lightly grease a 20cm diameter frying pan

Use about 2 tablespoons of batter per crepe to coat the pan

Swirl the pan to spread the batter evenly

Fry for 1 minute, or until the crepe is lightly browned and dry

Continue frying the crepes until the batter is used up

Place them on paper towels or parchment paper

Place 3 tablespoons of filling on each crepe and roll up like a roulade, leaving the edge facing down in a baking dish

Refrigerate

Prepare the cream sauce: in a small bowl, mix the egg yolks and cornstarch

Add the vanilla and mix well

Beat until light and fluffy

Warm the milk to a simmer

Gradually add it to the egg yolks, beating well

Transfer to a saucepan and cook over low heat for about 20 minutes, or until thickened slightly

Let cool a bit

Remove the crepes from the refrigerator 10 minutes before serving

Serve with warm sauce

Serves 10-15 people: makes 14 crepes.