Using a blender (not a food processor), combine the first seven ingredients and mix at low speed till just combined. Allow batter to rest, covered, for one hour.

Brush an 8-inch crêpe pan (I used a saute pan), lightly with butter. When the butter starts to sizzle, but not brown, add about ¼ cup of batter to the pan.

Lift the pan off the heat and swirl to coat the bottom and sides, pouring off excess. Return to heat and cook for about a minute...till the bottom darkens and looks dry, using caution not to burn.

Turn onto waxed paper or paper towel. Repeat, brushing pan with butter as needed.

When crêpes are cooled, place a heaping tablespoon of mousse onto each and roll.

Place on a baking sheet, seam side down, and freeze.

To serve, pour a puddle of warm crème anglaise on a plate and top with one or two frozen crêpes. Garnish as desired...berries, chocolate shavings, etc. Filled crêpes may be wrapped and frozen for up to a month.

To make creme Anglaise, combine yolks and sugar in a small bowl. Cut vanilla bean in half lengthwise, and with a small knife scrape the seeds into the egg mixture, reserving pod.

Beat till light and fluffy. Pour half and half and vanilla pod into a saucepan. Bring to a boil, then remove the pod.

Pouring very slowly, while beating constantly, drizzle the hot half and half into the egg mixture. Return to saucepan and cook over low heat till mixture thickens about 20 minutes. Serve warm with crepes.

To make the mousse, combine chocolate, vanilla, and salt in a blender or food processor. Mix for about 30 seconds.

Bring cream to a boil. While still very hot, add to blender and continue processing till chocolate is completely melted. Add egg yolks and blend for an additional 5 seconds. Transfer to bowl and cool.