BLACK FOREST CREPES

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Black Forest Crepes image

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

1-1/2 cups buttermilk
3 large 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, cubed
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling

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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