Black Forest Crepes
1-1/2 cups buttermilk
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
In a small bowl, combine the buttermilk, eggs and butter. Combine the 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 the 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 two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Transfer to serving plates; drizzle with warm chocolate sauce. Yield: 10 servings (20 crepes).
Editor’s Note: Unfilled crepes may be covered and refrigerated for 2 to 3 days or frozen for 4 months.
Recipe found here: Black Forest Crepes