Chocolate-Cherry Crepes

Directions

1. 1
   Cooking aids: 8-inch crepe pan or coated skillet with sauce-pan lid, small sauce pan, medium bowl, plastic spatula, wax paper.
2. 2
   For the Crepes and Filling: Whisk together eggs, cocoa, flour, sugar, butter and salt. Whisk in milk. Stir until mixture is smooth. Cover; chill for 30 minutes.
3. 3
   Preheat skillet until drops of water spatter.
4. 4
   While cooking crepes be sure to spray Pam each time so they slide out. Crepes are fragile until cool.
5. 5
   In sauce pan, melt chocolate and cream over low heat, stirring constantly about five minutes.
6. 6
   Add pie filling, stir and keep warm as you cook the crepes.
7. 7
   Pour 1/4 cup of batter into the pan; immediately swirl the pan so batter completely covers the bottom.
8. 8
   Cover; cook crepe until center is set, about 1 1/2 minutes.
9. 9
   Loosen edges of crepe; slide crepe from pan onto wax paper. If it sticks, cook a little longer.
10. 10
    Assembly: Spread the filling into the center of a crepe.
11. 11
    Fold two sides of the crepe over the filling (like a burrito).
12. 12
    Repeat with remaining crepes.
13. 13
    Serve on dessert plate with topping and chocolate syrup.