Chocolate Crepes - Frozen

Makes 12- 6" crepes

This is our Christmas Eve dessert, Lindsey gets most upset if we don’t have it, so I make them ahead of time. A must for our Holidays!!

ingredients

Crepe Batter
1 Cup Milk
2 TBS Unsweetened Cocoa
1/2 Cup Flour
1 TBS melted butter
1/4 Cup Sugar
1 tsp Vanilla
2 Eggs
Chocolate Mousse
6 oz. pkg. Semi-Sweet Chocolate Chips (may use milk chocolate)
3/4 cup Heavy Cream
1 tsp vanilla
3 egg yolks
dash of salt
3 eggs
2 TBS Butter
Creme A L’Anglaise
4 Egg Yolks
1/2 Cup sugar
1 vanilla bean, split
1 1/2 Cup Half & Half

directions

1
Crepe
2
Put all ingredients in Cuisinart. Process till just blended. Cover and let batter stand for 1 hour.
3
Place 8" crepe pan over high heat & brush lightly with butter. When the butter is sizzling, but now brown, pour about 2 TBS batter into pan. Quikly lift pan off heat & swirl to coat bottom. Return to heat & cook 1 minute or till bottom darkens slightly and looks dry. Turn crepe out on waxed paper. Continue till all batter is used, brushing pan with butter as needed.
4
When crepes are cooled (or thawed-- I usually do them ahead and freeze)place about 1 large TBS of mousse on each and roll cigar fashion. Place seam side down on baking sheet and put in freezer. When crepes begin getting firm, remove from freezer & roll each making it more round in appearance. Return to freezer. When completely frozen store in plastic bags. To serve, place 1 or 2 crepes on plate & spoon over warm Creme A L’anglaise. Whipped cream may be served as a substitute.
5
Chocolate Mousse
6
Put chocolate, vanilla, & salt in processor using steel blade-- Mix 30 seconds or till chips are well chopped. This will be very loud!! combine butter & cream in saucepan, heating to almost boiling. with processor running add hot cream. Add yolks & mix 5 seconds longer. Transfer to a bowl & let cool. Beat egg whites until firm peaks form. Gently fold into chocolate mixture. cover with plastic wrap & chill several hours till firm.
7
Creme A L’Anglaise
8
In bowl, beat egg yolks & gradually add sugar. With point of knife scrape soft inside of vanilla bean into yolk mixture, reserving pod. Put half & half & vanilla bean pod in 2 qt. saucepan. Bring to boil, then remove pod. Beating constantly, slowly pour hot cream into yolk mixture. Pour back into saucepan & stir constantly over low heat until custard coats back of metal spoon. (could take 12-15 minutes).