Chocolate Crepes for Valentines Day February 8, 2008

chocolate crepes

	Crepes:
	3 eggs
	¾ cup water
	½ cup half & half cream
	¾ cup plus 2 tablespoons all-purpose flour
	3 tablespoons cocoa
	2 tablespoons granulated sugar
	1/8 teaspoon salt
	3 tablespoons butter, melted and cooled
	Vegetable cooking spray for cooking
	Fruit compote or fruit pie filling
	Whipped cream for topping
	Chocolate Sauce:
	¾ cup sugar
	1/3 cup cocoa
	½ cup plus 2 tablespoons evaporated milk
	¼ cup butter
	1/8 teaspoon salt

directions:

Crepes:
1. Combine eggs, water and cream in blender; 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 or parchment paper between each. Keep covered.

3. Just before serving, place 2 tablespoons fruit filling onto each crepe; roll up. Place crepes, seam-side down, on dessert plate. Drizzle with chocolate sauce and top with whipped cream.

Chocolate Sauce:
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.