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Black Forest Crepes




Source of Recipe


Internet


List of Ingredients




1 1/4 C. buttermilk
3 eggs
3 T. butter, melted
1 C. flour
2 T. sugar
2 T. cocoa

Chocolate sauce:

3/4 C. sugar
1/3 C. cocoa
1 can (5 oz) evaporated milk
1/4 C. butter
1 tsp. vanilla extract
1 can (12 oz) cherry pie filling


Recipe



In a mixing bowl combine buttermilk, eggs and butter.
Combine flour, sugar, and cocoa; add to milk mixture and mix well. Cover and chill for 1 hour.
Heat a lightly greased skillet, add 2 T. batter. 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.
When cool, stack crepes with wax paper or paper towels in between.
For sauce, combine sugar and cocoa in saucepan. Whisk in milk. Add butter. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla.
To serve, spoon about 2 T. pie filling down the center of each crepe. Fold sides of crepe over filling; place in a greased 13 x 9 inch baking pan.
Bake uncovered at 225º for 15 minutes.
Transfer to serving plates.
Drizzle with warm chocolate sauce.
Makes 20 crepes
Note: unfilled crepes may be covered and refrigerated for 2-3 days or frozen for 4 months