Chocolate Cherry Crepes Recipe

1
Chocolate Cherry Crepes Recipe
Chocolate Cherry Crepes Recipe photo by Taste of Home
Publisher Photo

Chocolate Cherry Crepes Recipe

Read Reviews
1
Publisher Photo
"I like this recipe because it is easy to make," says Irene Menninga of Grand Rapids, Michigan. "I often prepare the crepes and filling in advance, assembling them and adding the topping just before serving."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 can (21 ounces) cherry pie filling
  • 1 teaspoon almond extract
  • 2/3 cup milk
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1/4 cup blanched almonds, ground
  • 1/4 cup all-purpose flour
  • FILLING:
  • 1 cup heavy whipping cream
  • 3 ounces semisweet chocolate, melted and cooled
  • 1/4 cup slivered almonds, toasted

Directions

In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth.
Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.
For the filling, in a mixing, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds. Yield: 6 servings.
Originally published as Black Forest Crepes in Taste of Home August/September 2004, p56

Nutritional Facts

2 each: 433 calories, 28g fat (14g saturated fat), 139mg cholesterol, 108mg sodium, 39g carbohydrate (29g sugars, 2g fiber), 7g protein.

  • 1 can (21 ounces) cherry pie filling
  • 1 teaspoon almond extract
  • 2/3 cup milk
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1/4 cup blanched almonds, ground
  • 1/4 cup all-purpose flour
  • FILLING:
  • 1 cup heavy whipping cream
  • 3 ounces semisweet chocolate, melted and cooled
  • 1/4 cup slivered almonds, toasted
  1. In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth.
  2. Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.
  3. For the filling, in a mixing, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds. Yield: 6 servings.
Originally published as Black Forest Crepes in Taste of Home August/September 2004, p56

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 forChocolate Cherry 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
cminmichigan User ID: 2108532 120887
Reviewed Oct. 23, 2008

"Typical German dessert...they always looked so good and sweet and gooey....But I was always disappointed because they were never sweet. When my husband was stationed in Germany many years ago, I was disappointed everytime. They looked so wonderful...and tasted so bad. This sounds like a good recipe IF you add sugar so it will taste as good as it looks."

Loading Image