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.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings (20 crepes).
Number Of Ingredients 13
Steps:
- In a small bowl, combine buttermilk, eggs and butter. Combine flour, sugar and baking cocoa; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. 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, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For sauce, in a small saucepan, combine sugar and cocoa. Whisk in milk; add butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla., Spoon a heaping tablespoon pie filling down the center of each crepe. Fold sides of crepe over filling; place in 2 greased 13x9-in. baking dishes. Bake, uncovered, at 350° until heated through, 10-12 minutes. Transfer to serving plates; drizzle with warm chocolate sauce.
Nutrition Facts : Calories 321 calories, Fat 11g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 165mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
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