Chocolate Crepes With Cherry Cream Filling And Chocolate Sau

Directions

1. (CREPES): In blender or possibly food processor or possibly with whisk, combine flour, cocoa, Large eggs, lowfat milk, sugar and melted butter. Cover and let batter rest for at least 1 hour at room temperature, longer in refrigerator.
2. In 8 inch omelet or possibly crepe pan, heat about 1 tbsp. butter. For test crepe, pour in about 1/3 c. batter; if crepe sticks, remove and rub sticky area of pan with oil and salt.
3. When pan is ready, pour in about 1/3 c. batter and swirl till batter just covers bottom of pan. Pour excess batter back into bowl.
4. Cook crepe till lightly browned; loosen around edges and flip. Cook briefly on other side. Remove crepe from pan and continue to cook remaining batter. Crepes may be stacked one on top of another. (If preparing ahead, wrap well and store in refrigerator for a few days, in freezer for longer storage.)
5. (FILLING): Pit and dice cherries; combine in bowl with sugar and kirsch; marinate at room temperature at least 1 hour. Drain cherries well, reserving marinade.
6. Whip cream till soft peaks form; beat in icing sugar. Beat in 1/3 c. of reserved cherry marinade. (Reserve remainder for chocolate sauce.) Continue beating cream till stiff.
7. Just before serving, divide cherries among 12 crepes and place them along center of each crepe. Pipe cream over cherries. (Any remaining cream can be used to pipe decoratively on top for garnish.)
8. Roll crepes up. Chill.
9. (CHOCOLATE SAUCE): Combine chocolate, cream and 2 to 3 tbsp. reserved cherry marinade in top of double boiler over simmering water and cook till sauce is smooth. (Any remaining cherry marinade may be used to flavor drinks.) Cold. (Sauce may be prepared ahead, but should be heated just before serving.)
10. To serve, pour sauce over each crepe.
11. Makes 6-8 servings.