Chocolate-Fruit Crepes

Name: Chocolate-Fruit 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; 1 can (21 ounces) cherry pie filling; 1 can (8-1/2 ounces) sliced peaches, drained and chopped; 1/2 teaspoon ground cinnamon; 1/8 teaspoon almond extract; 1/3 cup hot fudge ice cream topping, warmed; Whipped cream, optional

12 ingredients

3 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
1 can (21 ounces) cherry pie filling
1 can (8-1/2 ounces) sliced peaches, drained and chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon almond extract
1/3 cup hot fudge ice cream topping, warmed
Whipped cream, optional

Directions

1

In a large bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and cocoa; add to buttermilk mixture and mix well. Cover and refrigerate for 1 hour.
2

Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. 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

In a microwave-safe bowl, combine the pie filling, peaches and cinnamon. Microwave, uncovered, on high for 3-4 minutes or until heated through, stirring once. Stir in extract. Spoon 2 tablespoons filling down the center of each crepe. Fold sides of crepe over filling. Drizzle with ice cream topping and, if desired, garnish with whipped cream.