Jamocha Mousse Crepes With Rum Dessert Crepes

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   Crepes:.

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   In a medium bowl, beat eggs.

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   Gradually add flour alternately with milk and water, then sugar.

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   Beat with hand mixer, electric mixer, or whisk until smooth.

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   Add rum and the melted butter;beat until blended.

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   Refrigerate batter for 1 hour.

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   Cook on upside down crepe pan or in an 8 inch traditional skillet.

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   Filling:.

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   In a saucepan, melt chocolate over very low heat.

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    Add egg yolks, one at a time, beating afer each addition.

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    Remove from heat.

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    Blend in rum and coffee powder.

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    Beat egg whites until frothy;gradually add sugar, beating until stiff.

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    Stir a small amount of beaten egg whites into chocolate mixture; then fold chocolate mixture into remaining egg whites.

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    Fill cooked and cooled crepes; fold over and chill.

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    Serve topped with a dollop of whipped cream and grated chocolate curls.

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    Mousse may also be poured into parfait glasses, chilled, and then topped with whipped cream and chocolate shavings.

* Per serving · 4 servings · Values may vary.

No additional tips available.