6 lg. eggs
1 1/3 c. half and half
1 1/3 c. water
1/4 c. sugar
1/4 tsp. salt; optional
6 tbsp. clarified butter, melted and cooled plus a sm. amount to grease crepe pan
1 3/4 c. Wondra Flour
1/4 c. unsweetened cocoa powder
Chantilly Cream (recipe follows)
Dark Chocolate Sauce (recipe follows)

To make crepes, process all ingredients except Chantilly Cream and Dark Chocolate Sauce in blender or food processor until smooth. Let stand at least 20 minutes. Grease a 6 inch crepe pan with a small amount of clarified butter. Heat the pan over medium high heat until a drop of water sizzles upon contact. Pour 1/4 cup batter into pan, swirl quickly to cover bottom, pour excess back into bowl. Cook crepe on one side until edges brown slightly, flip and cook 15- 20 seconds longer. Repeat until batter is used. Let crepes cool. If using later in the day, cover but do not refrigerate. Use a very sharp knife to cut each into long strips about 3/8 inches wide. (For easy cutting I roll 2 or 3 crepes together and slice that way.)

Separate strands carefully, toss lightly with fingers so that they resemble fettucini noodles, and place in a large shallow serving bowl. Gently form a well in the center and spoon in the whipped cream. Using 2 wooden spoons toss the fettucini with Chantilly Cream to coat. Serve with warm Dark Chocolate Sauce separately in a sauce boat. Or serve fettucini on individual plates topped with the Chantilly Cream and a few fresh raspberries or sliced fresh strawberries.

CHANTILLY CREAM:

In a medium size bowl beat 2 cups of well chilled whipping cream, 2 tablespoons confectioners sugar, and 2 teaspoons vanilla until soft peaks form. Cover and refrigerate.

DARK CHOCOLATE SAUCE:

5 (1 oz. each) squares semi-sweet chocolate
1 (1 oz.) square unsweetened chocolate
1/4 c. sugar
1/2 c. hot Espresso coffee
2 tbsp. almond flavor liqueur
2 tbsp. unsalted butter

Melt all the chocolate in top of double boiler over hot (not boiling water). Dissolve sugar in hot espresso; stir into melted chocolate. Add liqueur and butter; stir to blend well. Remove from heat. Sauce may be reheated.