3 large eggs
2 cups whole milk or half n half
1 1/4 cups flour
3 tablespoons cocoa
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt (scant)
1 1/2 tablespoons butter
1 can (21 oz.) cherry pie filling
1 recipe topping (see below)
Chocolate syrup, if desired
Mint leaves, garnish
Chocolate curls, garnish
Combine eggs, milk, flour, cocoa, sugar, vanilla, and salt. Beat until smooth (I like to use the blender). Cover and refrigerate 1-2 hours. This will allow flour to absorb liquid, reduces bubbles and makes a more tender crepe.
Gently stir batter if separated. Heat a seasoned griddle or crepe pan to medium heat (a drop of water when sprinkled on the griddle should sizzle and jump before it evaporates). Wipe griddle with a small amount of butter (less than 1/8 teaspoon). Pour 1/4 cup batter on griddle and either tilt pan to coat with batter or use the back of a spoon to gently spread crepe into an 8-inch circle. If batter is too thin, stir in 1-2 tablespoons additional flour, if batter is too thick, thin with 1-2 tablespoons additional milk. Cook until crepe appears dry and edges are just beginning to brown. Carefully flip and cook opposite side approximately 1 minute longer. Store for later or use immediately. NOTE: May wrap and store cooked crepes in refrigerator 3-4 days; or freeze 1-2 months.
Drizzle plate with chocolate syrup. Place approximately 2-3 tablespoons cherry pie filling down the center of each cooked crepe and roll or fold into quarters. Place 2 filled crepes on individual plates. Spoon topping over crepes and garnish with chocolate curls and/or mint leaf.
TOPPING: Combine and mix well
3/4 cup part-skim ricotta cheese
1 cup vanilla flavored non-fat yogurt
1 tablespoon sugar
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