Crepes:
4 eggs
1/4 Tsp. salt
2 C. all-purpose flour
2 1/2 C. milk
1 Stick butter
Mousse:
8 eggs
1 Pkg. chocolate — (12 oz.)
chips
4 Tbsp. rum
1 C. sugar
Crepes:
Combine eggs and salt. Gradually add flour alternately with milk, beating with electric mixer. Beat in melted butter. Refrigerate batter at least 1 hour. Cool crepes in a single layer on absorbent paper.
Mousse:
Separate eggs, placing egg yolks in a bowl, four whites in a second bowl and remaining four whites in a 3rd bowl. Melt chocolate over low heat. Add yolks, 1 at a time, beating well after each addition. Blend in rum. Remove from heat and cool slightly. Beat 4 egg whites in each bowl until frothy (beating all 8 together will not give you enough volume). Gradually add 1/2 cup sugar to each bowl. Beat until stiff peaks form. Stir small amount of whites into chocolate mixture. Combine whites and fold chocolate mixture into them. Refrigerate.
Fill crepes. Top with dollop of whipped cream and a few sliced almonds.