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Black Forest Crepes

 Black Forest Crepes
These fancy-looking crepes are a sweet ending to a special-occasion meal. Lisa Tanner of Warner Robins, Georgia fills them with cherry pie filling and tops them with chocolate sauce, whipped cream and a sprinkling of baking cocoa.
10 ServingsPrep: 40 min. + chilling Bake: 15 min.


  • 1-1/2 cups buttermilk
  • 3 eggs
  • 3 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 3/4 cup sugar
  • 1/3 cup baking cocoa
  • 1 can (5 ounces) evaporated milk
  • 1/4 cup butter, cubed
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 can (21 ounces) cherry pie filling


  • In a small bowl, combine the buttermilk, eggs and butter. Combine the
  • flour, sugar and baking cocoa; add to milk mixture and mix well.
  • Cover and refrigerate for 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons
  • batter into the center of skillet. Lift and tilt pan to evenly coat
  • bottom. 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.

2 of 2

Black Forest Crepes (continued)

Directions (continued)

  • For sauce, in a small saucepan, combine sugar and cocoa. Whisk in
  • milk; add butter. Bring to a boil over medium heat, stirring
  • constantly. Remove from the heat; stir in vanilla.
  • Spoon a heaping tablespoon pie filling down the center of each crepe.
  • Fold sides of crepe over filling; place in two greased 13-in. x
  • 9-in. baking dishes. Bake, uncovered, at 350° for 10-12 minutes
  • or until heated through. Transfer to serving plates; drizzle with
  • warm chocolate sauce. Yield: 10 servings (20 crepes).
Editor's Note: Unfilled crepes may be covered and refrigerated for 2 to 3 days or frozen for 4 months.
Nutritional Facts: 1 serving (2 each) equals 321 calories, 11 g fat (6 g saturated fat), 92 mg cholesterol, 165 mg sodium, 49 g carbohydrate, 1 g fiber, 6 g protein.