I made these today and they were awesome. My husband, who's French, loved them. I made the filling from scratch, but you could buy whipped cream in a can and heat up a jar of hot fudge sauce. The 1 1/2 cups hot fudge sauce is for the entire recipe.
In medium bowl, mix together flour, 3 Tbsp. sugar, salt and cocoa. Add eggs, warm milk and melted butter and beat til smooth. Force batter through sieve and let batter stand at room temperature for 2 hours before cooking crepes.
If using a crepe maker, follow recommended directions. Otherwise, brush bottom of 6 inch thick bottomed skillet with butter. Add 2 Tbsp. batter, swirl pan to allow batter to cover entire bottom of pan thinly. Brown lightly on one side and turn with spatula to brown other side.
Turn onto paper towel to cool. Repeat with remaining batter. To store, put waxed paper between crepes and wrap in foil. Refrigerate up to 4 days or freeze. Allow to warm to room temperature before filling.
Whip cream with vanilla and 2 Tbsp. sugar. Fill each crepe with whipped cream, roll and place on serving dish. Drizzle with hot fudge and sprinkle with toasted almonds. Makes 16 to 20 crepes.
A dessert fit for royalty.
Crème de Colorado