Cocoa Black Forest Crepes recipe

3 eggs
3/4 c. water
1/2 c. light cream or half and half
3/4 c. plus 2 Tb. flour, all purpose
3 Tb. cocoa
2 Tb. sugar
1/8 ts. salt
3 Tb. butter or margarine, melted and cooled
1 can cherry pie filling
sweetened whip cream, optional

Chocolate Sauce:
3/4 c. sugar
1/3 c. cocoa
3/4 c. evaporated milk
1/4 c. butter or margarine
1/8 ts. salt
1 ts. kirsch (cherry brandy, optional)

Combine first 3 ingredients in blender or food processor; blend for 10 seconds.
Add flour, cocoa, sugar, salt and butter; blend until smooth.
Let stand at room temperature for 30 minutes.
Spray crepe pan lightly and heat over medium heat.
For each crepe, pour 2-3 Tb. batter; lift and tilt batter to spread.
Cook until surface begins to dry.
Loosen crepe and turn and cook other side.
Stack crepes, placing wax paper between each and keep covered to prevent drying.
Just before serving, place 2 Tb. pie fill onto each crepe and roll up.
Drizzle with chocolate sauce and top with whipped cream, if desired.

Chocolate Sauce: Stir together sugar and cocoa in sauce pan; add in milk, butter and salt.
Cook over medium heat, stirring constantly until mixture boils.
Remove from heat and stir in kirsch, if desired.
Refrigerate any leftover sauce.