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Chocolate-Cherry Cream Crepes

 Chocolate-Cherry Cream Crepes
My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.
8 ServingsPrep: 30 min. + chilling Cook: 15 min.


  • 1-1/4 cups milk
  • 3 eggs
  • 2 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 can (21 ounces) cherry pie filling
  • Chocolate fudge ice cream topping and whipped topping


  • In a large bowl, combine the milk, eggs and butter. Combine the
  • flour, sugar and salt; add to egg mixture and mix well. Cover and
  • refrigerate for 1 hour. For filling, in a small bowl, beat cream
  • cheese until fluffy. Beat in confectioners' sugar and vanilla until
  • smooth; set aside.
  • 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. Stack crepes with waxed paper between. Cover and freeze

2 of 2

Chocolate-Cherry Cream Crepes (continued)

Directions (continued)

  • 10 crepes for another use. Crepes may be frozen for up to 3 months.
  • Pipe filling onto the center of each remaining crepe. Top with 2
  • tablespoons pie filling. Fold side edges of crepe to the center.
  • Drizzle with fudge topping and garnish with whipped topping. Serve
  • immediately. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 340 calories, 16 g fat (9 g saturated fat), 124 mg cholesterol, 243 mg sodium, 42 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.