Whisk dry ingredients together. Combine eggs, water and oil. Add dry ingredients while whisking constantly.

Grease an eight-inch crepe pan with oil and place over medium heat. Once pan is very hot, use a ladle to pour batter into pan. Swirl to coat surface and pour excess back into the bowl. Let cook until dry. Flip and cook on reverse side for about a minute, until cooked. Transfer to a plate and continue with remaining batter.

Generously grease a 12-cup muffin pan. Gently ease the crepes into the muffin pan to form a ruffled cup. If you have two muffin pans, it’s preferable to place the crepes in alternating cups so you have space to ruffle the top edge nicely without overlapping. Place a crumpled ball of aluminum foil in each crepe cup to hold it in place.

Bake at 350 degrees Fahrenheit for about 15 minutes until they’re dry and crisp. Remove from oven and let cool. Gently loosen cup from pan.

In a double boiler, melt chocolate and margarine or oil together, whisking over barely simmering water until smooth. Remove from heat.

In a large bowl, beat egg yolks with 2/3 cup of sugar and wine for about three minutes until mixture is thick. Fold the chocolate mixture in with the egg yolks.

In a separate bowl, beat the egg whites until frothy. Continue beating until they start to hold their shape. Add remaining tablespoon of sugar and beat until thick and shiny but not completely stiff, then add vanilla if desired.

Fold one third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated. Don’t overdo it or the mousse will lose its volume.

Fill a pastry bag with the mousse batter. Pipe mousse into crepe cups and set in the freezer.