Black Forest Crepes
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 T HERSHEY’S Cocoa
2 T sugar
1/8 teaspoon salt
3 T butter or margarine, melted and
cooled Cherry pie filling and Chocolate Sauce (recipe follows)
Sweetened whipped cream (optional)
In blender or food processor; place eggs, water and light cream; blend 10 seconds. Add flour; cocoa, sugar; salt and butter; blend until smooth. Let stand at room temperature 30 minutes.
Spray 6-inch crepe pan lightly with vegetable cooking spray; heat over medium heat. For each crêpe, pour 2 to 3 T batter into 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 crêpes, placing wax paper between crêpes. Keep covered. (Refrigerate for later use, if desired.)
Just before serving, place 2 T pie filling on each crepe; roll up. Place crepes, seam side down, on dessert plate. Prepare Chocolate Sauce; spoon over crepes. Garnish with whipped cream, if desired.
About 18 crepes.
Chocolate Sauce:
3/4 cup sugar
1/3 cup HERSHEY’S Cocoa
¾ cup evaporated milk
¼ cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1 teaspoon kirsch (cherry brandy, optional)
In small saucepan, combine sugar and cocoa; blend in evaporated milk, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; stir in kirsch, if desired. Serve warm. Cover; refrigerate leftover sauce