Instructions: Briefly process milk, eggs, sugar and butter in food processor. In separate bowl mix cocoa powder, flour, hazelnuts and salt. Add dry ingredients to food processor and process until blended. Let batter rest for one hour in the refrigerator.

Cook crepes in 10" non stick skillet using three tablespoons batter per crepe. Refrigerate crepes.

In a medium heavy saucepan, sift cocoa, sugar and cornstarch. Add the coffee and milk to the pan and bring it to a boil over medium high heat. Stir constantly until thickened. Remove from the heat and add the chocolate chips and stir until they are melted. Stir in Frangelico and vanilla. Let cool completely.

Fold in the whipped cream and the tasted hazelnuts and chill overnight.

Fill each of the crepes with 1/2 cup of the mousse. Refrigerate crepes.

Melt butter in small, heavy saucepan. Add the flour and cook the roux 5 minutes stirring until thickened. Remove from heat and cool. In a medium, heavy saucepan heat the cream and sugar over medium heat, add the roux and bring to a boil. Remove from heat and add the hazelnut liquor, vanilla and salt.

Serve chilled Hazelnut crepe with warm Hazelnut sauce and garnish with fresh raspberries and a sprig of fresh mint.

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