RECIPE INGREDIENTS: (Serves 6)

For the crepes:

2 oz. High cocoa, dark chocolate, chopped finely

1 cup whole milk

1/2 cup light cream

2 Tablespoons cocoa powder

1 cup all purpose flour

2 eggs

For the filling:

1-1/4 lbs. plums, halved & pitted (Red preferably)

1/4 cup sugar

2 Tablespoons water

2 Tablespoons port

1/4 cup crème fraîche

For the sauce:

5 oz. High cocoa, dark chocolate, chopped

3/4 cup heavy cream

1 Tablespoon port

PREPARATION:

For the crêpes:

1. Combine the chocolate and milk in a saucepan and heat gently, stirring occasionally, until the chocolate has melted.

2. Pour the chocolate and milk mixture into a blender. Add the cream, cocoa, flour and eggs and process until smooth.

3. Pour into a bowl, cover and refrigerate for 30 minutes.

For the filling:

1. Place the plums, sugar and water in a saucepan. Bring to a boil, lower heat, cover and simmer for 10 minutes. The plums should be tender.

2. Stir in the port carefully and simmer for 30 seconds. Remove from heat and keep warm.

For the sauce:

1. Combine the cream and chocolate and heat gently, stirring, until smooth.

2. Stir in the port and cook for one minute. Remove from heat and keep warm.

To make the crepes:

1. Line a plate with some parchment paper. Heat a crêpe pan, filming it lightly with some vegetable oil.

2. Pour in enough crêpe batter to cover the bottome, swirly to coat in a thin layer. If you have too much, just pour it back into the bowl.

3. Cook until the crêpe has set, turn and cook about 30 seconds on the second side. Remove the crêpe to the parchment lined plate and make 9-11 more.

To serve:

Divide the plum filling among the crêpes, add some crème fraîche or yogurt and roll them up. Divide them among the 6 dessert plates and drizzle with some of the chocolate sauce to serve.