3 eggs
3/4 cup water
1/2 cup half & half cream
3/4 cup plus 2 tablespoons all-purpose flour
3 tablespoons cocoa
2 tablespoons granulated sugar
1/8teaspoon salt
3 tablespoons butter, melted and cooled
Vegetable cooking spray for cooking
Fruit compote or fruit pie filling
Whipped cream for topping
Chocolate Sauce:
3/4cup sugar
1/3 cup cocoa
1/2cup plus 2 tablespoons evaporated milk
1/4cup butter
1/8 teaspoon salt
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.
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.
ust 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.
Filled with fruit, these crepes are light and airy and sweet and tart at the same time. Top with whipped cream and home made chocolate sauce and you have a delicious, light dessert that pleases just about every palate.