FILLING:

1 (6 3/4 oz.) pkg. instant chocolate pudding mix
1 tsp. coffee powder
2 qts. whipping cream
25 to 30 (8 in.) dessert crepes

Combine pudding, mix, and coffee powder in large bowl and blend. Stir in 1 quart whipping cream and mix until smooth. Whip remaining cream until stiff. Gently fold into chocolate mixture, blending thoroughly. Divide mousse among crepes and roll up. Cover and chill.

HOT CHOCOLATE SAUCE:

2 squares unsweetened chocolate
4 tbsp. butter
3/4 c. sugar
1/2 c. evaporated milk
1/2 tsp. vanilla

Melt chocolate and butter and add sugar and vanilla. Stir in evaporated milk. Serve warm over filled crepes. Top finished crepe with a small spoon of whipped cream.

FOR CREPES:

1 c. flour
Dash of salt
3 eggs
3/4 c. milk
3 tbsp. heavy cream
1 tbsp. melted butter

Mix all ingredients well with mixer. To make crepes, heat 8 inch frying pan. Oil lightly. Pour in just enough batter to form a very thin layer, tilting pan so batter spreads evenly. Cook on one side; turn and brown other side. Repeat until all are cooked. Stack finished cooled crepes with a layer of wax paper between.

Cooks Note: Crepes can be made and filled one day ahead and refrigerated until ready to serve. Filling can be made 2 days ahead.

Yield: 12 crepes.