Cocoa Black Forest Crepes- Valentines Day

Cocoa Black Forest Crepes Ingredients: 3 eggs 3/4 cup water 1/2 cup light cream or half & half 3/4 cup plus 2 tablespoons all-purpose flour 3 tablespoons HERSHEY'S Cocoa 2 tablespoons sugar 1/8 teaspoon salt 3 tablespoons butter or margarine, melted and cooled

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    Deal GURU
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    Default Cocoa Black Forest Crepes


    Cocoa Black Forest Crepes
    Ingredients:
    3 eggs
    3/4 cup water
    1/2 cup light cream or half & half
    3/4 cup plus 2 tablespoons all-purpose flour
    3 tablespoons HERSHEY'S Cocoa
    2 tablespoons sugar
    1/8 teaspoon salt
    3 tablespoons butter or margarine, melted and cooled
    Cherry pie filling
    CHOCOLATE SAUCE
    (recipe follows)
    Sweetened whipped cream (optional)


    Instructions:
    1. Combine eggs, water and cream in blender container or food processor; blend 10 seconds. Add flour, cocoa, sugar, salt and butter; blend until smooth. Let stand at room temperature 30 minutes.

    2. Spray 6-inch crepe pan lightly with vegetable cooking spray; heat over medium heat. For each crepe, pour 2 to 3 tablespoons batter in pan; lift and tilt pan to spread batter. Return to heat; cook until surface begins to dry. Loosen crepe around edges; turn and lightly cook other side. Stack crepes, placing wax paper between each. Keep covered. (Refrigerate for later use, if desired.)

    3. Just before serving, place 2 tablespoons pie filling onto each crepe; roll up. Place crepes, seam-side down, on dessert plate. Drizzle with CHOCOLATE SAUCE; top with spoonful of sweetened whipped cream, if desired. About 18 crepes.


    CHOCOLATE SAUCE

    3/4 cup sugar
    1/3 cup HERSHEY'S Cocoa
    1/2 cup plus 2 tablespoons (5 oz. can) evaporated milk
    1/4 cup (1/2 stick) butter or margarine
    1/8 teaspoon salt
    1 teaspoon kirsch (cherry brandy, optional)

    Stir together sugar and cocoa in small saucepan; gradually stir in evaporated milk. Add butter and salt. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in kirsch, if desired. Serve warm. Cover; refrigerate leftover sauce. About 1-1/2 cups sauce.

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