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1
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.
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2
Remove the pan from the heat and let the mixture cool.
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3
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.
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4
Stir one third of the whites into the cocoa mixture and fold in the remaining whites gently but thoroughly.
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5
Make 8 crepes (procedure follows) with the chocolate crepe batter.
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6
Spread 1/3 cup of the filling onto half of each crepe and fold the crepes gently over the filling.
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7
Bake the crepes on a baking sheet in a preheated 350F.
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8
oven for 10 minutes, transfer them to plates, and serve them with the sauce.
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9
melted unsalted butter for brushing the pan crepe batter
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10
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.
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11
Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more.
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12
Transfer the batter to a bowl and let it stand, covered for 1 hour.
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13
The batter may be made
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14
1 day in advance and kept covered and chilled.
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15
Makes enough batter for about 18 crepes.
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16
Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot.
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17
Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat.
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18
Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan.
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19
Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl.
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20
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.
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21
Turn the crepe, cook the other side lightly, and transfer the crepe to a plate.
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22
Make crepe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary.
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23
The crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
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24
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.
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25
In a small bowl combine the cocoa powder with the brown sugar.
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26
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.
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27
Add the chocolate cream mixture and the salt and cook the mixture, stirring, until it is smooth, but do not let it boil.
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28
Remove the pan from the heat, stir in the vanilla, and transfer the sauce to a bowl.
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29
Let the sauce cool and chill it, covered, for at least 2 hours, or until it is cold.
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30
The sauce keeps, covered and chilled, for 2 weeks.
