Combine
all of the ingredients, except for the melted butter, in the jar
of a blender. Blend the mixture at high speed, scraping down from
the sides of the jar any flour that has stuck to them. Add the
cooled melted butter and blend well. Allow the batter to settle
for 30 minutes before using.

To
make crepes: Brush the surface of a crepe pan with a little melted
butter. Heat the pan over medium - high heat and add about 2
tablespoons of batter. Immediately tip the skillet, shaking it at
the same time to make the batter run all over the bottom. Cook it
for about 30 seconds. Flip it over and cook for another 20 - 30
seconds. Slide crepe from pan onto a plate. Continue process with
remaining batter. Stack finished crepes with layers of waxed paper
between each crepe. Use as directed in recipe.

Yield:
Approximately 16 crepes

Assembly:
Fill a pastry bag fitted with a wide tip. Lay the crepes on a flat
surface and pipe a thick line of mousse down the center. Fold the
crepes in half and then in half again. Serve with whipped cream
and hot fudge sauce. Garnish with chocolate shavings.

Serves:
8