Chocolate Crepe with Mousse and Cream

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

Add the warm milk and blend until the chocolate is fully melted

Add the eggs and blend just until combined

Pour into a bowl and let cool completely

Refrigerate for 4 hours

Prepare the crepes: In a blender, mix together the eggs, flour, confectioners' sugar, cocoa powder, milk, melted butter, and vanilla extract

Bland at low speed just to combine, do not overmix

Cover and let rest for 1 hour

Lightly grease a 20cm diameter non-stick skillet

Use about 2 tablespoons of batter per crepe

Incline the skillet from side to side to spread the batter

Fry for 1 minute or until the crepe is lightly browned and dry, being careful not to burn

Continue frying the crepes until all the batter is used

Place them on paper towels or a silicone mat

Place 3 tablespoons of filling on each crepe and roll up like a roulade

Place seam-side down in a baking dish

Refrigerate

Prepare the English cream: In a small bowl, mix together the eggs and confectioners' sugar

Add the vanilla extract and mix well

Beat until light and fluffy

Heat the milk to the boiling point

Pour slowly over the eggs, beating constantly

Pour into a saucepan and cook over low heat for 20 minutes or until slightly thickened

Allow to cool slightly

Remove the crepes from the refrigerator 10 minutes before serving

Serving with warm sauce

Serves 16.