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1
In a big bowl mix the flour, sugar and cocoa powder
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2
Break the egg into the middle and begin to whisk.
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3
Whisk in the milk gradually and when it looks like chocolate milkshake, set it aside.
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4
Put the syrup in a pan, and heat it to just under a boil.
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5
Put the cornstarch/cornflour in a small bowl and stir in a tablespoon of the hot cherry syrup, then stir it together and pour it back into the pan, stirring until it thickens.
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6
Heat up a flat skillet and brush with half a teaspoon of oil.
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7
Take a ladleful (about a quarter cup) of crepe batter and pour it into the middle of the hot pan.
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8
Pick up the pan and swirl the batter around so that it spreads out into a thinnish round crepe.
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9
Cook first side for around a minute to a minute and a half then use a spatula to loosen the edges and flip.
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10
Cook second side for another minute to a minute and a half (but be careful that they don't burn because of the sugar in there)
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11
Remove the crepe to a plate and repeat until all the batter is used up.
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12
Take one crepe on each plate, put three small scoops of ice cream along the middle and roll it up.
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13
Spoon over some cherry syrup, and serve with a fork and a spoon
