INGREDIENTS

INSTRUCTIONS

To make the filling:  In a saucepan stir together the cocoa powder, 1/3
cup of the sugar,  the cornstarch, and a pinch of salt, add the milk in
a stream,  whisking, and bring the mixture to a boil, whisking until it
is thick  and smooth. Remove the pan from the heat and let the mixture
cool. In  a bowl beat the egg whites until they hold soft peaks, add
the mint  extract, and beat in the remaining 2 tablespoons sugar, a
little at a  time, beating until the whites hold stiff peaks. Stir one
third of  the whites into the cocoa mixture and fold in the remaining
whites  gently but thoroughly.  Make 8 crepes (procedure follows) with
the chocolate crepe batter.  Spread 1/3 cup of the filling onto half of
each crepe and fold the  crepes gently over the filling. Bake the
crepes on a baking sheet in  a preheated 350F. oven for 10 minutes,
transfer them to plates, and  serve them with the sauce.  To make
crepes: melted unsalted butter for brushing the pan crepe  batter  In a
blender or food processor blend the flour, the cocoa, the sugar,  the
salt, 1/2 cup plus 2 tablespoons water, the milk, the eggs, and  the
butter for 5 seconds. Turn off the motor, with a rubber spatula  scrape
down the sides of the container, and blend the batter for 20  seconds
more. Transfer the batter to a bowl and let it stand, covered  for 1
hour. The batter may be made  1 day in advance and kept covered and
chilled. Makes enough batter for  about 18 crepes.  Heat a crepe pan or
non-stick skillet measuring 6 to 7 inches across  the bottom over
moderate heat until it is hot. Brush the pan lightly  with the butter,
heat it until it is hot but not smoking, and remove  it from the heat.
Stir the batter, half fill a 1/4-cup measure with  it, and pour the
batter into the pan. Tilt and rotate the pan quickly  to cover the
bottom with a layer of batter and return any excess  batter to bowl.
Return the pan to the heat, loosen the edge of the  crepe with a
spatula, and cook the crepe for 1 minute, or until the  top appears
almost dry. Turn the crepe, cook the other side lightly,  and transfer
the crepe to a plate. Make crepe with the remaining  batter in the same
manner, brushing the pan lightly with butter as  necessary. The crepes
may be made 3 days in advance, kept stacked,  wrapped in plastic wrap,
and chilled.  To make the sauce:  In a heavy saucepan heat the
chocolate and the cream over moderately  low heat, stirring, until the
chocolate is melted, but do not let the  mixture boil. In a small bowl
combine the cocoa powder with the brown  sugar. In a small heavy
saucepan bring 1/4 cup water to a simmer, add  the cocoa powder
mixture, a little at a time, stirring, and cook the  mixture over
moderately low heat, stirring, until the sugar is  dissolved and the
mixture is smooth. Add the chocolate cream mixture  and the salt and
cook the mixture, stirring, until it is smooth, but  do not let it
boil. Remove the pan from the heat, stir in the  vanilla, and transfer
the sauce to a bowl. Let the sauce cool and  chill it, covered, for at
least 2 hours, or until it is cold. The  sauce keeps, covered and
chilled, for 2 weeks. Makes about 1 1/2 cups.  Makes 8 filled crepes,
serving 8.  Gourmet April 1991  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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