Prepare Crepes.
Mix 1/2 cup granulated sugar, the cocoa, cornstarch and salt in 2-quart saucepan.
Stir in water gradually.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Stir at least half of the hot mxiture gradually into egg yolks.
Blend into hot mixture in saucepan.
Boil and stir 1 minute.
Remove from heat; stir in vanilla.
Cool, stirring occasionally to prevent film from forming.
Beat egg whites and cream of tartar in large bowl until foamy.
Beat in 1/4 cup granulated sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Fold cocoa mixture into meringue.
Heat oven to 350°.
Spoon about 2 tablespoons cocoa mixture down center of each crepe; roll up.
Place crepes, seam sides down, in un-greased rectangular baking dish, 13x9x2 inches.
Bake uncovered until centers spring back when touched lightly, 15 to 20 minutes.
Beat whipping cream, powdered sugar and almond extract in chilled bowl until stiff.
Place 2 crepes on each plate.
Top with whipped cream; sprinkle with almonds.