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
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.