Frozen Cocoa-Mint Crêpes

Ingredients

• 9.3 ounce chocolate-covered mint wafer candies divided
• 1 tablespoon cocoa 
• 1 tablespoon plus light
• 1 large eggs 
• 0.7 cup flour all-purpose
• 0.8 cup milk 
• 1 sprigs garnishes: mint chocolate shavings fresh
• 0.3 cup powdered sugar sifted
• 2 tablespoons sugar 
• 2 teaspoons vegetable oil 
• 6 servings vegetable oil 
• 0.3 cup whipping cream 
• 2.5 cups whipping cream 

Equipment

• frying pan
• sauce pan
• whisk
• hand mixer
• wax paper
• kitchen towels

Directions

1. Combine first 4 ingredients, beating with a wire whisk until smooth.
2. Add egg and beat well; stir in 2 teaspoons oil. Chill batter at least 2 hours.
3. Coat bottom of a 6" crpe pan or heavy skillet with oil; place over medium heat until hot.
4. Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook 1 minute or until crpe can be shaken loose from pan. Turn crpe over and cook about 30 seconds.
5. Place crpe on a dish towel to cool. Repeat with remaining batter. Stack crpes between sheets of wax paper to prevent sticking.
6. Unwrap and chop 1 package of chocolate mint candies. Beat 2 1/2 cups whipping cream and powdered sugar at high speed of an electric mixer until stiff peaks form. Gently fold in chopped mint candies. Cover and freeze 5 minutes.
7. Spoon 1/3 cup whipped cream mixture in center of each crpe. Fold left and right side of each crpe toward center.
8. Place, seam side down, in a dish and freeze at least 2 hours.
9. Combine remaining chocolate mint candies, 1/4 cup whipping cream, and corn syrup in a saucepan. Cook over medium-low heat until chocolate melts, stirring often.
10. Remove from heat; let cool slightly.
11. Place 2 crpes on each serving plate.
12. Drizzle warm sauce over crpes.
13. Garnish, if desired.