Place chocolate chips, salt and vanilla in blender, blend on low speed 30 seconds. Add boiling cream; blend 30 seconds. Add egg yolks all at once, blend 5 seconds. Add a small amount of the chocolate mixture to the beaten egg whites. Carefully fold in remaining chocolate mixture. Refrigerate filling 2 - 3 hours or until set. To assemble crepes, place 1 heaping tablespoon of filling on the center of each crepe. Fold side over. Place on waxed paper-lined cookie sheet, cover tightly. Freeze until ready to serve.