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.
Featured In: Dessert Crepes Recipes
VERIFIED BY Taste of Home Test Kitchen
- 1-1/2 cups buttermilk
- 3 eggs
- 3 tablespoons butter, melted
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking cocoa
- CHOCOLATE SAUCE:
- 3/4 cup sugar
- 1/3 cup baking cocoa
- 1 can (5 ounces) evaporated milk
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 can (21 ounces) cherry pie filling
- In a mixing bowl, combine buttermilk, eggs and butter. Combine flour, sugar and cocoa; add to milk mixture and mix well. Cover and chill for 1 hour . Heat a lightly greased 8-in. nonstick skillet; add 2 tablespoons batter. 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. When cool, stack crepes with waxed paper or paper towels in between.
- For sauce, combine sugar and cocoa in a saucepan. whisk in milk; add butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. To serve, spoon about 2 tablespoons pie filling down the center of each crepe. Fold sides of crepe over filling; place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 225° for 15 minutes. Transfer to serving plates; drizzle with warm chocolate sauce. Yield: 10 servings (20 crepes).
Originally published as Black Forest Crepes in Quick Cooking May/June 1999, p57
Reviews forBlack Forest Crepes
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Reviewed Jul. 20, 2010
"I only made the chocolate sauce. it was amazing! I'm sure the rest of this recipe is just as great."