Place eggs in a blender and pulse a few times to break them up. Add milk, oil, flour and salt and blend until smooth. Heat a small (8- or 9-inch) nonstick saute pan over medium-high heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crepe batter and quickly swirl the pan around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crepe is set in the center. Loosen the edges with a spatula and turn the crepe over. Cook for 1 minute, or until very lightly browned, and remove from the pan. Repeat the process with the remaining batter, oiling the pan before cooking each crepe.
To make the sauce: Place the chocolate chips, cream and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved. Remove from the heat and serve warm.To serve: Fold the crepes in quarters and arrange three in the center of each plate. Top with a scoop of vanilla ice cream and spoon the chocolate sauce on top.
Jill Carle, now a junior at Arizona State University, first tried this concoction at a little crepe place "down a sketchy alley" in France. "The shop was filled with a number of incredibly tasty-looking items, but I decided to order these and it was all over. I had to order them every time we went there," she says.
Like all the recipes in the College Cooking (Ten Speed Press, 2007) cookbook Jill co-authored with her sister Megan, these crepes can be made with very little equipment or cooking experience. "You can also eat them with fresh fruit or even ham and cheese as an entree, but this is my favorite. Everything is better with ice cream and chocolate!"