Chocolate Enchiladas

3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 1/4 cups milk
2 large eggs
1/2 recipe Kahlua Chocolate Pudding

Put all ingredients except pudding in a food processor fitted with the metal blade or in a blender and process for 1 minute. Scrape down the sides of the container and process for 10 seconds. Transfer the batter to a bowl and let rest in the refrigerate for 30 minutes.

Heat a nonstick crepe pan or saut pan over medium-high heat for 1 minute. Add 1/2 cup of the batter to the pan, tilting it so the batter coats the bottom in a thin film. Pour any excess batter back into the bowl, and cook the pancake for about 2 minutes, until the top looks set but not dry and you can lift up the pancake with a rubber spatula and your fingers.

Place the crepe cooked side up on a sheet of wax paper, and repeat with the remaining batter, for a total of 6 crepes. Stack the crepes between sheets of wax paper.

Heat oven to 400 degrees F. Lightly butter a cookie sheet.

Place a crepe, cooked side up, on a work surface. Place 1/2 cup of the pudding about one-third of the way up from the bottom. Spread it into a rectangle across the crepe, leaving 1-inch borders. Fold the bottom of the crepe up over the pudding, then fold over the sides. Roll the enchilada up and place seam side down on the prepared cookie sheet. Repeat with remaining crepes and pudding. Cover and refrigerate (up to 1 day in advance).

Bake enchiladas for 5 to 7 minutes, just until warmed through. Serve immediately.

Kahlua Chocolate Pudding:
4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
2 tablespoons cornstarch
1/4 cup unsweetened cocoa powder
3/4 cup granulated sugar
3 1/2 cups milk
2 large eggs
3 large egg yolks
1/4 cup Kahlua

Melt chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove from heat.

In a medium-size bowl, whisk cornstarch, cocoa and 1/4 cup of the sugar into 1/2 cup of the milk.

In a medium-size heavy-bottomed saucepan, combine remaining 3 cups milk and 1/2 cup sugar and bring just to a scald over medium heat. Whisk the hot liquid into the cornstarch mixture, then return the mixture to the saucepan and cook, whisking constantly and scraping the bottom of the pan, until tiny bubbles boil up for 10 seconds. Remove from the heat. Put the eggs and egg yolks into the medium bowl. Whisking gently, but constantly, slowly drizzle 1 cup of the hot liquid into them. Return everything to the saucepan and cook, whisking constantly and scraping the bottom of the pan, until tiny bubbles boil up for 3 seconds. Remove from the heat and stir in the Kahlua.

Strain pudding through a fine sieve into a bowl. Thoroughly stir in the melted chocolate mixture. Divide pudding among 8 serving bowls. Place a piece of wax paper directly on the surface of each one to prevent a skin from forming. Let cool for 2 to 3 hours, then refrigerate until chilled.