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INGREDIENTS
For The Crêpes:
1 eggs
¼ cup flour
2 tablespoons sugar
1 tablespoons unsweetened cocoa
½ cup milk
1 teaspoon butter melted
1 teaspoon vanilla
Place milk and eggs in blender. Add rest of ingredients (except butter) and blend together. With blender running add melted butter. Allow to sit overnight.
Place 8” inch crepe pan or non stick pan over high heat and brush lightly with butter. When butter is sizzling but not brown, ladle about 1/4cup of batter into pan. Quickly lift pan off heat and swirl to coat the bottom and sides, pouring excess batter back into the bowl. Return to heat and cook about 1 minute or until bottom darkens slightly and looks dry. WATCH CAREFULLY SINCE BOTH COCOA AND SUGAR CAN CAUSE CREPES TO BURN EASILY. Turn crepes out onto paper towel or parchment. Continue until all the batter is used, brushing with butter as needed.
You can wrap any extra crêpes tightly and store in the freezer. They work well filled with ice cream also.
For The Filling:
1.5 Lbs Bittersweet Chocolate - chopped
2 ½ Cups Heavy Whipping Cream
2 Egg Yolks
1-Tablespoon Vanilla Extract
Method
Boil cream
Pour over chocolate and whisk until melted
Whisk in egg yolks and vanilla
Allow to set
Once ganache has set pipe a thin round onto crepe and roll crepe up. Can be made ahead a stored in freezer allow to come to room temp before serving. Serve with cream Anglaise, swirled with raspberry sauce and topped with whipped cream and fresh berries.