Crêpes Parisienne

Stir salt, eggs, powdered sugar, cold milk and flour until smooth, add more milk to make a thin batter. Heat some butter in a small omelette pan, cover the bottom with a very thin layer of batter, quickly bake on both sides, turning once, until golden and keep warm. Heat the cooking chocolate, mix in 2 tbsp. oil.

Just before serving, brush the crêpes with it, fold into a triangle, sprinkle with grated nuts and sprinkle with sugar.

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