Chocolate Crepes...

These are SO good- you'll be begged for more!

 1 cup unbleached flour

2 1/2 T powdered cocoa

dash salt

1 T cane sugar

2 eggs

1 3/4 cup milk

2 T melted butter

Mix in the order given, whisking well until all lumps are gone.Cook in very lightly buttered or sprayed pan on low-medium heat. Pour about 3 to 4 tablespoons of batter in the center of the pan and hold the pan up off the eye, and swirl to form circle (while you're pouring). Cook until set, use spatula and fingers to flip.

You can keep these simple with just a dusting of powdered sugar and some fruit OR you can kick 'em up a notch!

For the filling, I beat together;

1 8oz cream cheese

1/2 can of sweetened condensed milk

1/2 t almond extract

Spread a tablespoon or two in each crepe and roll up.

Top with cherry pie filling or cherry sauce;

4 cups frozen tart cherries

1/2 cup water

1/2 cup sugar

2 T cornstarch

Simmer cherries in water, covered, until softened. (About 5 minutes.)

Mix the sugar and cornstarch well. Add to cherries, stirring until thickened. Allow to cool.

Top with whipped cream or whipped topping and dust with dark (or regular)  Hershey's Cocoa.

Chocolate Crepes- Works for Me Wednesday!