Black Forest Crepes - cooking recipe

Ingredients

2 eggs, slightly beaten
1 cup whole milk or 1 cup half-and-half cream
1 teaspoon vanilla
1 tablespoon melted butter
1/2 cup flour, plus
2 tablespoons flour
1 1/2 tablespoons cocoa
1 1/2 tablespoons sugar
1 dash salt
1 tablespoon butter (for the crepe pan)
cherry pie filling
sweetened whipped cream (garnish)
chocolate syrup (garnish)
chocolate curls (garnish)
mint sprig (garnish)

Preparation

Combine eggs, milk, vanilla, and melted butter and whisk well; combine flour, cocoa, sugar, and salt and add to wet mixture; whisk thoroughly or beat with an immersion blender until smooth; cover batter and refrigerate for one to two hours.
Remove batter from refrigerator and stir; you may, if necessary, thin batter by adding a little additional milk or you may thicken it by adding a bit of flour; heat a non-stick skillet (I recommend a 10\" omelette pan) to medium-high heat and add 1/2 teaspoon butter to it.
Pour 1/4 cup of batter into skillet and tilt so that a thin layer of batter coats the pan bottom in an 8-inch circle; cook crepe for 30-60 seconds until it appears dry and is just beginning to brown at edges; carefully loosen edges and turn crepe over; cook second side for another 30-60 seconds.
Continue cooking crepes, adding 1/2 teaspoon butter to the skillet before each one; stack finished crepes with waxed paper between them ~ You may refrigerate or freeze them for later use or serve immediately.
To serve, place 2-3 tablespoons cherry pie filling across center of each crepe and roll tightly or fold crepe into quarters; place 2 filled crepes on each serving plate; garnish crepes with your choice of sweetened whipped cream, additional cherry pie filling, chocolate or cherry syrup, chocolate curls, and mint sprigs.
NOTE: When garnishing my crepes I did not use chocolate syrup, but instead spooned a little cherry pie filling (no whole cherries) into a small plastic ziploc bag, snipped off its corner, and gently squeezed the filling through and onto my crepes.