Chocolate Crepes with Vanilla Ice Cream

For Crepes:

In a large bowl, beat eggs slightly. Add milk, melted butter, , flour, sugar and salt, whisk until mixture is smooth.

Heat a crepe pan or medium-sized skillet over medium heat and brush the pan lightly with butter. Using a small ladle, spoon batter into into the pan and quickly swirl the pan from side to side until the batter covers the entire bottom of the pan. Cook for 1 to 2 minutes, or until the crepe is set. Loosen the edges with a spatula and turn the crepe over, cooking for another minute or until lightly browned. Remove from pan. Repeat the process until the remaining batter, greasing the pan each time.

For Chocolate Sauce:

In a small saucepan over low-medium heat, combine the chocolate bits, cream and vanilla. Cook for 5 minutes, stirring constantly, or until the chocolate is melted and the sugar is dissolved. Remove from heat source.

To Serve: