Journey through a forest of chocolate trees with sweet cherries on every branch. Serve these Cocoa Black Forest Crepes for breakfast or dessert. When you put cherry pie filling inside a HERSHEY'S Cocoa crepe, it's a classic dessert best enjoyed inside out.
Prepare COCOA CREPES: Combine eggs, water and cream in blender container or food processor; blend 10 seconds. Add flour, HERSHEY'S Cocoa, sugar, salt and butter; blend until smooth. Let stand at room temperature 30 minutes.
Lightly spray 6-inch crepe pan with vegetable cooking spray; heat over medium heat. For each crepe, pour 2 to 3 tablespoons batter in pan; lift and tilt pan to spread batter. Return to heat; cook until surface begins to dry. Loosen crepe around edges; turn and lightly cook other side. Stack crepes, placing wax paper between each. Keep covered. (Refrigerate for later use, if desired.)
Prepare CHOCOLATE SAUCE: Using wire whisk, stir together sugar and HERSHEY'S Cocoa in medium heavy-bottomed saucepan; gradually stir in evaporated milk. Add butter and salt. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in almond extract, if desired. Serve warm. Cover; refrigerate leftover sauce.
Just before serving, place 2 tablespoons pie filling onto each crepe; roll up. Place crepes on dessert plate. Drizzle with CHOCOLATE SAUCE; top with whipped cream topping, if desired