Directions:

1. Beat eggs in medium bowl. Stir together flour, cocoa and sugar; add to eggs alternately with buttermilk, beating until smooth. Beat in 3 tablespoons melted butter; refrigerate batter 1 hour.

2. Heat small skillet or crepe pan (7-inch diameter) over medium heat; brush lightly with melted butter. Pour about 2 tablespoons batter in pan; immediately rotate pan to evenly cover bottom. Cook until crepe surface begins to dry; about 1 minute, turn and cook other side. Invert pan over paper towels; remove crepe from pan. Repeat with remaining batter, greasing skillet occasionally, if necessary.

3. Stack crepes, placing wax paper between each crepe. (Refrigerate or freeze for later use, if desired.) Just before serving, place 2 tablespoons pie filling in center of each crepe; fold edges over filling. Place in shallow oven-proof dish; heat in 225 F. oven 15 minutes.* Drizzle with CHOCOLATE SAUCE; top with whipped topping. About 18 crepes.

*MICROWAVE INSTRUCTIONS: Place 8 filled crepes in shallow microwave-safe dish. Microwave at HIGH (100%) 1 to 1-1/2 minutes or just until crepes are warm.

**Crepe batter may also be made using granular form sucralose (such as Splenda, an artificial sweetener) and light margarine substituted for the sugar and butter, but the crepes may be difficult to handle.

CHOCOLATE SAUCE: Unwrap and chop 12 HERSHEY'S Sugar Free Chocolate Candies; place in medium microwave-safe bowl. Stir in 3/4 cup whipping cream***. Microwave at HIGH (100%) 1 minute; stir. Microwave an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Stir in 1-1/2 teaspoons vanilla extract. Cool slightly. About 1 cup sauce.

***1/3 cup light cream may be used for whipping cream. Yield will be about 2/3 cup sauce.

	Amount Per Serving	%DV *
Saturated Fat	1.5g	8%
Cholesterol	35mg	12%
Sodium	55mg	2%
Total Carbohydrate	12g	4%
Dietary Fiber	<1	3%
*Percent Daily Values are based on a 2,000 calorie diet.