For the crepes: 1) 240 g sifted flour 2) ¼ kg of salt 3) 1 kg of sugar 4) 3 eggs 5) 2 tablespoons cognac 6) 400 ml of milk 7) 2 soup spoons of melted butter For the chocolate mousse: 1) 1 package of Morfat Choco 2) 2 tbsp powdered sugar 3) 125 g couverture 4) 100 g of strained yogurt For the caramelized peaches: 1) 3 peaches 2) Juice of ½ lemon 3) 1 pinch of cinnamon 4) 50 g of butter 5) 50 g of brown sugar Method: For the crepes: Beat the eggs with the milk and add all the other ingredients. Stir and let the mixture stand for 10 minutes. Bake the crepes in a non-stick pan, pouring a little of the batter and smearing it each time with butter, before baking the next one. For the mousse: Put the Morfat Choco in the fridge for 2 hours and then beat it in the mixer together with the sugar until it becomes foamy. Melt the couverture in a bain-marie and leave it for a while until it becomes lukewarm. Mix it with the yogurt and add the mixture to the whipped Morfat Choco, stirring until it becomes a soft mousse. For the peaches: Cut the peaches into slices, put them in a bowl and add the lemon, sugar and cinnamon. We mix. Melt the butter in a large pan and add the contents of the bowl with the peaches. Stir them until they caramelize for about 4 minutes and stay with their syrup. Serve the crepes by filling them with chocolate mousse and dousing them with some of the peach pieces and their syrup.
