Black Forest Crepes Recipe

4 1 1
Black Forest Crepes Recipe
Black Forest Crepes Recipe photo by Taste of Home
Publisher Photo

Black Forest Crepes Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min.

Ingredients

  • 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

Directions

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).
Editor's Note: Unfilled crepes may be covered and refrigerated for 2 to 3 days or frozen for 4 months.
Originally published as Black Forest Crepes in Quick Cooking May/June 1999, p57

Nutritional Facts

2 each: 321 calories, 11g fat (6g saturated fat), 92mg cholesterol, 165mg sodium, 49g carbohydrate (35g sugars, 1g fiber), 6g protein.

  • 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
  1. 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.
  2. 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).
Editor's Note: Unfilled crepes may be covered and refrigerated for 2 to 3 days or frozen for 4 months.
Originally published as Black Forest Crepes in Quick Cooking May/June 1999, p57

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlack Forest Crepes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
AnnieJobe User ID: 888268 72156
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."

Loading Image