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Chocolate-Fruit Crepes

These pretty dessert crepes are delicate, delightful and as simple to make as they are special! Nice for a fancy brunch, too. Laura McDowell - Lake Villa, Illinois

10 ServingsPrep: 30 min. + chilling Cook: 5 min./batch

Ingredients

1-1/2 cups buttermilk
3 eggs
3 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons baking cocoa
FILLING:
1 can (21 ounces) cherry pie filling
1 can (8-1/2 ounces) sliced peaches, drained and chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon almond extract
1/3 cup hot fudge ice cream topping, warmed
Whipped cream, optional

Directions

In a large bowl, combine the buttermilk, eggs and butter. Combine the
flour, sugar and cocoa; add to buttermilk mixture and mix well.
Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour
2 tablespoons batter into the center of skillet. Lift and tilt pan
to coat bottom evenly. Cook until top appears dry; turn and cook
15-20 seconds longer. Remove to a wire rack. Repeat with remaining
batter, greasing skillet as needed. When cool, stack crepes with
waxed paper or paper towels in between.
In a microwave-safe bowl, combine the pie filling, peaches and

2 of 2

Chocolate-Fruit Crepes (continued)

Directions (continued)

cinnamon. Microwave, uncovered, on high for 3-4 minutes or until
heated through, stirring once. Stir in extract. Spoon 2 tablespoons
filling down the center of each crepe. Fold sides of crepe over
filling. Drizzle with ice cream topping and garnish with whipped
cream if desired. Yield: 10 servings.

Nutrition Facts: 2 filled crepes (calculated without whipped cream) equals 241 calories, 6 g fat (3 g saturated fat), 74 mg cholesterol, 109 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.