Instructions: For Chocolate mousse, in small mixing bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool.

In large mixing bowl, stir together sugar and cocoa powder; add whipping cream and vanilla. Beat with electric mixer on low speed until thickened, scraping bowl occasionally; add gelatin and stir until well mixed. Cover and chill 30 minutes.

Fold each crepe in half Pipe or spread about 1 1/2 T mousse onto each folded crepe; fold each crepe again. Drizzle sauce over crepes.

Makes (16 to 18
crepes).

Dessert Crepes: Combine 2 beaten eggs. 1 1/2 cups milk, 1 cup all-purpose flour, 2 T. sugar, 1T. cooking oil, and 1/4 t. salt; beat until mixed. Heat a lightly greased 8 inch crepe pan; remove from heat. Spoon in 2 T. batter; tilt pan to spread batter. Return to heat; brown one side only. Invert over paper towels to remove crepe. Repeat, greasing pan as needed.

Rich Cocoa Sauce

In a small saucepan, combine 1 cup sugar, 1/3 cup unsweetened cocoa powder, and 2 T cornstarch. Gradually add 2/3 cup evaporated milk and 1 T butter. Cook until bubbly. Cook 1 minute more. Stir in 1 t. vanilla. Serve warm.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.