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Chocolate-Fruit Crepes

 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


  • 1-1/2 cups buttermilk
  • 3 eggs
  • 3 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 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 McCormick® Pure Almond Extract
  • 1/3 cup hot fudge ice cream topping, warmed
  • Whipped cream, optional


  • 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.
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.