Cocoa Black Forest Crepes

[rtebalt]

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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