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Black Forest Crepes Recipe

Black Forest Crepes Recipe

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.
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min. YIELD:10 servings


  • 1-1/2 cups buttermilk
  • 3 eggs
  • 3 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 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).

Recipe Note

Editor's Note: Unfilled crepes may be covered and refrigerated for 2 to 3 days or frozen for 4 months.

Nutritional Facts

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

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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."

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