Chocolate Mousse Crêpes

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Mesquite, Texas in 1989.
 * Contributed by Catsrecipes Y-Group

Crêpes

 * 1½ cups flour
 * 1 tablespoon sugar
 * ¼ teaspoon salt
 * 2 cups milk
 * 1 teaspoon vanilla
 * 3 eggs
 * 2 tablespoons butter melted
 * vegetable oil

Filling

 * 8 eggs
 * 12 ounce package semi-sweet chocolate chips
 * 4 tablespoon rum
 * 1 cup granulated sugar

Crêpes

 * 1) Combine flour, sugar, salt, milk and vanilla beating until smooth.
 * 2) Add eggs and beat well then stir in butter.
 * 3) Refrigerate batter at least 2 hours.
 * 4) Cook crepes on crepe pan or in skillet with oil.
 * 5) Pour 2 tablespoons batter into pan.
 * 6) Quickly tilt pan in all directions so batter covers pan in a thin film.
 * 7) Cook 1 minute or until lightly brown.

Filling

 * 1) Take 3 bowls.
 * 2) Separate eggs placing egg yolks in a bowl, four whites in second bowl and remaining four whites in third bowl.
 * 3) Melt chocolate over low heat then add yolks 1 at a time beating well after each addition.
 * 4) Blend in rum.
 * 5) Remove from heat and cool slightly.
 * 6) Beat 4 egg whites in each bowl until frothy.
 * 7) Gradually add ½ cup sugar to each bowl and beat until stiff peaks form.
 * 8) Stir small amount of whites into chocolate mixture.
 * 9) Combine whites and gently fold chocolate mixture.
 * 10) Refrigerate filling at least one hour then fill crepes and top with dollop of whipped cream and a few sliced almonds before serving.