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Black Forest Crepes

"I like this recipe because it is easy to make," says Irene Menninga of Grand Rapids, Michigan. "I often prepare the crepes and filling in advance, assembling them and adding the topping just before serving."

6 ServingsPrep/Total Time: 20 min.

Ingredients

1 can (21 ounces) cherry pie filling
1 teaspoon almond extract
2/3 cup milk
2 eggs
2 tablespoons butter, melted
1/4 cup blanched almonds, ground
1/4 cup all-purpose flour
FILLING:
1 cup heavy whipping cream
3 ounces semisweet chocolate, melted and cooled
1/4 cup slivered almonds, toasted

Directions

In a small bowl, combine pie filling and almond extract; cover and
refrigerate until chilled. For crepes, place the milk, eggs,
butter, almonds and flour in a blender; cover and process until
smooth.
Heat a lightly greased 8-in. nonstick skillet; pour about 2
tablespoons batter into center of skillet. Lift and tilt pan to
coat bottom evenly. Cook until top appears dry and bottom is golden
brown; turn and cook 15-20 seconds longer. Remove to a wire rack.
Repeat with remaining batter, greasing skillet as needed. Stack
cooled crepes with waxed paper or paper towels in between.
For the filling, in a mixing, beat cream and melted chocolate until

2 of 2

Black Forest Crepes (continued)

Directions (continued)

soft peaks form. Spoon about 2 tablespoons over each crepe; roll
up. Top with cherry mixture and sprinkle with slivered almonds.
Yield: 6 servings.

Nutrition Facts: 1 serving (2 each) equals 433 calories, 28 g fat (14 g saturated fat), 139 mg cholesterol, 108 mg sodium, 39 g carbohydrate, 2 g fiber, 7 g protein.