Cook 12 crepes, stack them, interleaved with waxed paper, on a plate and keep warm

Pour the milk into a pan, add the chocolate and melt over low heat, stirring constantly until smooth, then remove the pan from the heat

Gently stir in the butter and spread the filling over the crepes while still hot

Fold each crepe into a half-moon shape, arrange, slightly overlapping, on a servind dish and serve with the whipped cream