Cocoa Black Forest Crêpes

Ingredients

• 3 eggs
• 3/4 cup water
• 1/2 cup light cream or half-and-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
• Sweetened whipped cream, optional

Instructions

1. Combine the eggs, water, and light cream in a blender or food processor; blend 10 seconds. Add the flour, cocoa, sugar, salt, and melted butter; blend until smooth. Let stand at room temperature for 30 minutes.
2. Lightly spray a 6-inch crêpe pan with vegetable cooking spray and heat over medium heat. For each crêpe, pour 2 to 3 tablespoons batter into the pan, lifting and tilting the pan to spread it. Cook until the surface begins to dry. Loosen around the edges, turn, and lightly cook the other side. Stack the crêpes with wax paper between them and keep covered. Refrigerate for later use if desired.
3. Just before serving, place 2 tablespoons cherry pie filling on each crêpe and roll it up. Arrange on dessert plates. Prepare the chocolate sauce and spoon it over the crêpes. Garnish with sweetened whipped cream, if desired.

Chocolate Sauce

• 3/4 cup sugar
• 1/3 cup Hershey’s Cocoa
• 3/4 cup evaporated milk
• 1/4 cup butter
• 1/8 teaspoon salt
• 1 teaspoon kirsch (cherry brandy), optional

1. Stir together the sugar and cocoa in a small saucepan; blend in the evaporated milk, butter, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and stir in kirsch, if desired. Serve warm; cover and refrigerate leftover sauce.