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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 10 |
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These fancy-looking crepes are a sweet ending to a special-occasion meal. Lisa Tanner of Warner Robins, Georgia fills them with cherry pie filling and tops them with chocolate sauce, whipped cream and a sprinkling of baking cocoa. Ingredients:
1-1/2 cups buttermilk |
3 eggs |
3 tablespoons butter, melted |
1 cup king arthur unbleached all-purpose flour |
2 tablespoons sugar |
2 tablespoons baking cocoa |
chocolate sauce: |
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 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.
2. 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.
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 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).
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