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Ingredients
| cherry pie filling: 1 21oz can |
| almond extract: 1 tsp |
| 2% milk: 2/3 cup |
| eggs: 2 |
| salted butter: 2 Tbl (melted) |
| all-purpose flour (unsifted): 1/4 cup |
| heavy whipping cream (fluid): 1 cup |
| semisweet baking chocolate squares: 3 oz (melted and cooled) |
Black Forest Crepes
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
5 min -
Servings
6 serving(s)
Tags
- In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled.
- For crepes, place milk, eggs, butter, and flour in a blender; cover and process until smooth. Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons Batter into skillet center.
- Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer.
- Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed.
- Stack cooled crepes with waxed paper or paper towels in between.
- For the filling, in a mixing bowl, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons Over each crepe; roll up.
- Top with cherry mixture.