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Chocolate-Fruit Crepes Recipe
Chocolate-Fruit Crepes Recipe photo by Taste of Home

Chocolate-Fruit Crepes Recipe

Read Reviews (6)
4.83 6
Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Cook: 5 min./batch
MAKES:10 servings
TOTAL TIME: Prep: 30 min. + chilling Cook: 5 min./batch
MAKES: 10 servings

Ingredients

  • 1-1/2 cups buttermilk
  • 3 eggs
  • 3 tablespoons butter, melted
  • 1 cup King Arthur Unbleached 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. In a microwave-safe bowl, combine the pie filling, peaches and 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.
Originally published as Chocolate-Fruit Crepes in Simple & Delicious March/April 2010, p57

Nutritional 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.

Reviews for Chocolate-Fruit Crepes(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 23, 2012

I am not a fan of fruit fillings so I decided to use fresh strawberries and bananas. It was amazing! I spread nutella on the crepe and then put some strawberries and bananas and rolled it up. It was so delicious! Everybody loved it who I gave it to.

MY REVIEW
Reviewed Apr. 14, 2012

Easy to make and filling. good for your sweet tooth.

MY REVIEW
Reviewed Apr. 6, 2011

I made this for a bunch of friends and everyone thought it was really great. I didn't have the extract and so I just left it out it was still good. This was my first crepes making experience and it was super easy!!

MY REVIEW
Reviewed Apr. 4, 2011

Instead of cinnamon, this is an excellent recipe for the use of a quarter teaspoon of ground cloves. Cloves makes an excellent compliment to peaches and cherries.

MY REVIEW
Reviewed Apr. 4, 2011

that's funny :)

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