Black Forest Crepes Food

BLACK FOREST CREPES

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

Ingredients

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.

BLACK FOREST CREPES

Black Forest Crepes image

Delicious chocolate crepes with cherry filling make a lovely, romantic dessert that would be perfect for Valentine's Day. They could also be served as part of an elegant breakfast-in-bed or brunch. Enjoy!

Provided by Debs Recipes

Categories Breakfast

Time 30m

Yield 8 crepes, 4 serving(s)

Number Of Ingredients 15

Ingredients

2 eggs, slightly beaten
1 cup whole milk or 1 cup half-and-half cream
1 teaspoon vanilla
1 tablespoon melted butter
1/2 cup flour, plus
2 tablespoons flour
1 1/2 tablespoons cocoa
1 1/2 tablespoons sugar
1 dash salt
1 tablespoon butter (for the crepe pan)
cherry pie filling
sweetened whipped cream (garnish)
chocolate syrup (garnish)
chocolate curls (garnish)
mint sprig (garnish)

Steps:

Combine eggs, milk, vanilla, and melted butter and whisk well; combine flour, cocoa, sugar, and salt and add to wet mixture; whisk thoroughly or beat with an immersion blender until smooth; cover batter and refrigerate for one to two hours.
Remove batter from refrigerator and stir; you may, if necessary, thin batter by adding a little additional milk or you may thicken it by adding a bit of flour; heat a non-stick skillet (I recommend a 10" omelette pan) to medium-high heat and add 1/2 teaspoon butter to it.
Pour 1/4 cup of batter into skillet and tilt so that a thin layer of batter coats the pan bottom in an 8-inch circle; cook crepe for 30-60 seconds until it appears dry and is just beginning to brown at edges; carefully loosen edges and turn crepe over; cook second side for another 30-60 seconds.
Continue cooking crepes, adding 1/2 teaspoon butter to the skillet before each one; stack finished crepes with waxed paper between them ~ You may refrigerate or freeze them for later use or serve immediately.
To serve, place 2-3 tablespoons cherry pie filling across center of each crepe and roll tightly or fold crepe into quarters; place 2 filled crepes on each serving plate; garnish crepes with your choice of sweetened whipped cream, additional cherry pie filling, chocolate or cherry syrup, chocolate curls, and mint sprigs.
NOTE: When garnishing my crepes I did not use chocolate syrup, but instead spooned a little cherry pie filling (no whole cherries) into a small plastic ziploc bag, snipped off its corner, and gently squeezed the filling through and onto my crepes.

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