In a pan over a gentle heat, dissolve the chocolate in the milk. Pour into a blender or food processor with the cream, cocoa powder, flour and eggs.
Process until smooth, then chill for 30 minutes.
For the filling:
Halve and stone the plums. Place them in a saucepan and add the caster sugar and water.Bring to the boil, then lower the heat, cover and gently simmer for about 10 minutes or until the plums are tender. Stir in the port; simmer for a further 30 seconds.
Remove from the heat and keep warm. Heat a crepe pan, grease it with a little oil, then pour in just enough batter to cover the base, swirling to coat evenly. Cook until the crêpe has set then flip it over to cook the other side.
Slide the crêpe out on a sheet of non-stick baking paper, then cook the rest in the same way.
For the sauce:
Combine the chocolate and cream in a saucepan. Heat gently, stirring until smooth. Add the port and heat gently, stirring, for 1 minute. Divide the plum filling between the crepes, add a dollop of crème fraîche to each and roll them up carefully. Serve individually with chocolate sauce spooned over the top.
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