Chocolate Crepes

Recipe View 30 mins **Crepe Batter:** In a large bowl, whisk together the eggs, milk, water, flour, sugar, melted butter, and Cognac (if using) until smooth. Let the batter rest for at least 30 minutes at room temperature. (30 minutes)

Recipe View 10 mins **Filling:** In a large bowl, combine the instant chocolate pudding mix, instant coffee granules, and heavy cream. Beat with an electric mixer on medium-high speed until stiff peaks form. Refrigerate until ready to use. (10 minutes)

Recipe View 15 mins **Sauce:** In a small saucepan over low heat, melt the chopped bittersweet chocolate and butter together, stirring constantly until smooth. Stir in the evaporated milk and confectioners' sugar. Continue to stir until the sauce is smooth, glossy, and slightly thickened. Keep warm. (15 minutes)

Recipe View 45 mins **Crepes:** Heat a lightly greased small skillet or crepe pan over medium heat. Pour a small amount of batter (about 2-3 tablespoons) onto the hot pan and quickly swirl the pan to evenly coat the bottom with a thin layer of batter. Cook for 1-2 minutes, or until the edges begin to lift and the underside is lightly golden brown. Carefully flip the crepe with a thin spatula and cook for another 30-60 seconds, or until the second side is lightly browned. Remove the crepe from the pan and stack on a plate. Repeat with the remaining batter, greasing the pan as needed. (45 minutes)

Recipe View **Assembly:** Place a generous spoonful of the chocolate coffee cream filling in the center of each crepe. Roll the crepe up tightly. Arrange the filled crepes on a serving platter. Drizzle generously with the warm chocolate sauce and serve immediately.