Crêpe Pasta with Rich Chocolate Sauce

As the great Diane Vreeland used to say; “Why don’t you…?”

… Why don’t you begin National Chocolate Day with a bowl of crisp-edged crêpe pasta submerged in chocolate sauce for breakfast? Why don’t you add a shot of caffeine to the celebration, and make it a party? Why don’t you raid your Halloween candy stockade and hand it out at random, wishing strangers and friends alike, Happy National Chocolate Day!” ?

Vanilla Crêpes

1 c. flour

1/8 tsp. salt

1/2 tsp. baking powder

1 c. milk

2 egg yolks

1 tbsp. melted butter

2 tbsp. sugar/maple syrup

2 tsp. vanilla

1. In a small bowl whisk together flour, salt and baking powder

2. In a separate large bowl mix together milk, egg yolks, melted butter, and vanilla until frothy, approximately 2 minutes.

3. Fold flour mixture into milk-egg mixture

4. Heat a splash of oil until it begins to sizzle on the skillet, pour a ladleful onto the skillet with a flick of the wrist spread the batter all around until a thin layer will form and as it begins to crisp around edges it will also bubble in the center. With a spatula, or if you’re very brave, your fingers. flip the crêpe. Let it set and firm, and then pull the crepe onto a platter.

5. Repeat until all batter is used up (I got 4)

6. Make Pasta: With a sharp knife or a pizza cutter, cut into thin ribbons (mine were approx 1/4 inch).

Rich Chocolate Sauce

1/2 c. milk (I used 2%)

1/4 c. sugar

1 tsp. vanilla

1 tbsp. room temperature butter

1 c. semi-sweet or milk chocolate chips chips

1/4 tsp. salt

1 tbsp. cocoa powder

1. Gently heat the milk in a saucepan add sugar and butter, mix until it begins to bubble around the sides.

2. Pour in chocolate chips and mix until the chocolate becomes thick and glossy, add your pinch of salt. Fold in cocoa powder. Serve warm over crêpe pasta. With whipped cream if you really feel like celebrating!