Chocolate Crepes

Directions

Crepes

1In medium bowl, mix together flour, 3 tablespoons of sugar, cocoa and a pinch of salt. Add eggs, warm milk and melted butter and beat until smooth. Force batter through a sieve and let batter stand at room temperature for 2 hours before cooking crepes. Brush bottom of a 6-inch, thick bottom skillet with butter. Add 2 tablespoons of batter, swirling pan to allow batter to thinly cover entire bottom of pan. Brown lightly on one side and turn with spatula to brown other side. Turn onto paper towel to cool. Repeat with remaining batter. Should make about 16-20 crepes. To store, place waxed paper between crepes and wrap in foil or in a sealed plastic storage bag. Refrigerate up to four days or freeze. Allow to warm to room temperature before filling.

Filling

1Whip cream with vanilla and 2 tablespoons of sugar.

Assembly

1Fill each crepe with the whipped cream, roll and place on individual plates. Drizzle with hot fudge and sprinkle with toasted almonds.