3 lg. eggs
2/3 c. half & half or light cream
2/3 c. water
2 tbsp. sugar
1/8 tsp. salt
3 tbsp. butter, melted
1 c. less 1 tbsp. Wondra cake flour
2 tbsp. unsweetened cocoa

DARK CHOCOLATE SAUCE:

5 oz. chocolate chips
1 oz. unsweetened baking chocolate, coarsely chopped
1/2 c. brewed coffee
2 tbsp. butter
Sweetened real whipped cream

Crepes: Makes 14-16 crepes. Combine all ingredients in a bowl of food processor or blender and process until smooth. Pour through a fine mesh strainer into a measuring cup and let the mix rest for 20 minutes. Grease a 6 inch omelette or crepe pan with a small amount of butter. Heat pan over medium-high heat and pour thin layer of batter in pan, swirling to cover and pouring out excess. Layer crepes between wax paper.

Sauce: Melt chocolate and butter over low heat in a small pan. Stir in coffee.

Assembly: Slice crepes lengthwise into fettucini-like strips. In a large, shallow bowl toss with whipped cream and top with chocolate sauce.