CHOCOLATE SOUFFLÉ HALF-MOON CRÊPES Pillows of warm chocolate soufflé folded inside dark chocolate pancakes make an ethereal dessert. Top with a pouf of whipped cream or a scoop of ice cream. These crêpes may be assembled 1 hour in advance. For an extra flourish, sprinkle them with a few fresh raspberries. Twelve 6- or 7-inch chocolate crêpes CHOCOLATE SOUFFLÉ 4 ounces bittersweet chocolate, finely chopped 4 eggs, separated 1/8 teaspoon salt 1/8 teaspoon cream of tartar 5 tablespoons sugar 1 teaspoon vanilla extract GARNISH Powdered sugar for dusting Whipped cream or vanilla or coffee ice cream

Prepare the crêpes.

To make the chocolate soufflé: In a double boiler over barely simmering water, melt the chocolate. Let cool to room temperature. In a large bowl, beat the egg whites until foamy. Add the salt and cream of tartar and beat until soft peaks form. Add 3 tablespoons of the sugar and beat until stiff, glossy peaks form. In a medium bowl, beat the egg yolks until pale. Beat in the remaining 2 tablespoons sugar. Stir in the chocolate and vanilla. Mix one-third of the egg whites into the yolks, then gently fold in the remaining whites.

Place the crêpes on 2 lightly buttered baking sheets. Spoon 2 rounded spoonfuls of soufflé on one half of each crêpe and fold the other half over gently to cover. If desired, assemble to this point and let sit at room temperature for 1 hour before baking.

To bake, preheat the oven to 350 degrees F. Bake in the oven for 10 minutes, or until puffed and set. Dust with powdered sugar. Serve at once, topped with whipped cream or vanilla ice cream.

Makes 12 crêpes; serves 6.

[Crêpes, Sweet & Savory Recipes for the Home Cook, Lou Seibert Pappas]