1 c. milk
1/2 c. flour
1/4 c. sugar
2 eggs
2 tbsp. unsweetened cocoa
1 tbsp. butter, melted
1 tsp. vanilla
Butter
Quick & Easy Chocolate Mousse (recipe follows)

With blender (do not use food processor) : Combine milk, flour, sugar, eggs, cocoa, melted butter and vanilla. Mix on low speed about 30 seconds just until combined; do not overblend. OR

With electric mixer: Combine eggs and flour. Add sugar and cocoa. Pour in milk gradually, beating continuously and scraping sides of bowl to blend. Add butter and vanilla; beat until well mixed.

Allow batter to stand covered 1 hour before making crepes.

Place an 8 inch crepe pan or skillet over high heat and brush lightly with butter. When butter is sizzling but not brown, pour about 1/4 cup batter into pan. Quickly lift pan off heat and swirl to coat bottom and sides, pour excess batter back into 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 crepe onto paper towel or waxed paper. Continue until all batter is used, brushing pan with butter as needed.

When crepes have cooled, place about 1 heaping tablespoon mousse on each and roll cigar fashion. Place seam side down on baking sheet and freeze. When firm, wrap carefully and keep in freezer until serving.

Chocolate Crepes may also be filled with flavored whipped cream and served with warm Chocolate Sauce.