Instructions: * For crepes: Combine all crepe ingredients in the bowl of a food processor or blender and process until smooth. Pour batter through fine mesh strainer into measuring cup. Let mixture rest for 20 minutes.

Grease a 6 inch crepe pan with small amount of clarified butter. Heat pan over medium-high heat until drop of water sizzles upon contact. Pour 1/4 cup of batter into pan, swirl quickly to cover pan bottom with batter. Immediately pour excess batter back into measuring cup and cook crepe on one side until edges brown lightly. Flip and cook for 15 to 20 seconds. Repeat until all batter is used. Let crepes cool.

* For chocolate sauce: Melt chocolate in top of double-boiler over hot, not boiling water. Dissolve sugar in hot espresso. Add espresso to melted chocolate and mix well. Add liqueur and butter. Blend well.

* For whipped cream: Combine all whipped cream ingredients. Whip until soft peaks are formed. Do no over-whip.

* To assemble: Using a very sharp knife, cut each crepe individually into long thin strands, about 3/8 inch wide (do not stack and cut). Separate so that strands resemble fettucini noodles. Place "fettucini" in large shallow serving bowl. Gently form a well in the center and spoon whipped cream into well. Toss fettucini with whipped cream. Serve in individual bowls. Drizzle warm chocolate sauce over each portion. Additional chocolate sauce may be passed.
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Note: To clarify butter, heat butter in a saucepan over medium-low heat until melted. Remove from heat. Skim off the white foam that rises to the surface and discard. Carefully pour the clear golden liquid (clarified butter) into a glass container, discarding the milky solids left at the bottom of pan. Cover and refrigerate.

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