Crepes

• 2 eggs
• 1-cup milk
• 1/2 cup all purpose flour
• 2-tablespoons cocoa
• 1-tablespoon sugar
• 1/4-teaspoon salt
• 3-tablespoons butter, melted

In a medium bowl whisk the eggs and milk. Add the flour, cocoa, sugar, salt and butter. Alternatively you can put it all in a blender and blend until smooth. Allow this to sit for about 30 minutes. Heat the pan to a medium high. Using 1/4 cup of batter for each crepe, drop it into the pan and swirl it to cover the bottom. Bake until it starts to dry around the edges. Flip over and bake a minute longer until it is dry and steam is no longer coming up.

Filling

• 8 oz. cream cheese, at room temperature
• 1-cup sugar
• 1-teaspoon vanilla
• 2-teaspoons instant espresso powder
• 1 cup heavy cream, whipped until stiff

In a medium sized bowl beat the cream cheese and sugar until thoroughly combined. Add the vanilla and espresso powder and blend until the espresso is well distributed. Fold in the whipped cream.

Both the crepes and the filling can be made ahead and assembled just before serving. Sprinkle with cocoa powder.

©The Great Galena Peddlery, 2003