Black Forest Crepes

Name: Black Forest Crepes
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; 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

12 ingredients

4 steps

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
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

Directions

1

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.
2

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.
3

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.
4

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.