Crêpes with Chocolate Cream

Beat the eggs with salt and 2 tbsp sugar in a bowl until pale and foamy.

Mix the flour and cornstarch and sift them into a second bowl.

Whip 125 ml of cream until stiff.

Gently fold the flour mixture, whipped cream and milk into the egg foam until a smooth batter forms.

Cover the batter and let it rest for about 60 minutes.

For the cream, stir together cream, sugar and vanilla sugar in a saucepan and bring briefly to a boil.

Add the cinnamon and chocolate pieces and let them fully melt into the hot cream.

Pour the chocolate cream into a bowl and chill it until it thickens slightly.

Heat a pan until very hot and grease it only lightly.

Pour the batter in portions into the pan, swirl, and cook the crêpes one after another until golden on both sides; brush the pan thinly with oil between each.

Keep the crêpes warm and serve filled or spread with the chocolate cream.