Crepe:
- mix 500 ml of milk and 500 ml of water
- add a pinch of salt and a table spoon of sugar
- add flower and mix continuously until the mixture feels like thick sirup
- if the mixture feels too thick add water
- separate 6 egg yolks and whites
- beat the whites slightly (by hand with a whisk 1 minute)
- add the whites to the crep mixture
- let the mixture rest for 1-2 hours
- melt butter in pan and scoop a ladle of crepe mix into the pan. the mix should just cover all the bottom of the pan but should not be thick
- cook on medium heat until the crepe mix has little holes
- turn crepe in the air
- add filling and role up

Chocolate mousse:
- 500 gr of dark chocolate
- 1 liter of cream
- 6 eggs (yolks and whites separated)
- melt the chocolate in the microwave on defrost (10 min.) in a big bowl
- beat the eggwhites really stiff
- beat the cream until it has a slightly yellowish tint (careful not to go too far, becaus you will end up with butter!)
- Add the yolks to the melted chocolate and quickly add the egg whites, too
- Add the chocolate mix to the cream and do not mix too well
- Refrigerate
- Serve with instant coffee crums on top