Black Forest Crepes Recipes

BLACK FOREST CREPES

Steps:

• In a small bowl, combine buttermilk, eggs and butter. Combine 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 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 2 greased 13x9-in. baking dishes. Bake, uncovered, at 350° until heated through, 10-12 minutes. Transfer to serving plates; drizzle with warm chocolate sauce.

BLACK FOREST CREPES

Steps:

• Combine eggs, milk, vanilla, and melted butter and whisk well; combine flour, cocoa, sugar, and salt and add to wet mixture; whisk thoroughly or beat with an immersion blender until smooth; cover batter and refrigerate for one to two hours.
• Remove batter from refrigerator and stir; you may, if necessary, thin batter by adding a little additional milk or you may thicken it by adding a bit of flour; heat a non-stick skillet (I recommend a 10" omelette pan) to medium-high heat and add 1/2 teaspoon butter to it.
• Pour 1/4 cup of batter into skillet and tilt so that a thin layer of batter coats the pan bottom in an 8-inch circle; cook crepe for 30-60 seconds until it appears dry and is just beginning to brown at edges; carefully loosen edges and turn crepe over; cook second side for another 30-60 seconds.
• Continue cooking crepes, adding 1/2 teaspoon butter to the skillet before each one; stack finished crepes with waxed paper between them ~ You may refrigerate or freeze them for later use or serve immediately.
• To serve, place 2-3 tablespoons cherry pie filling across center of each crepe and roll tightly or fold crepe into quarters; place 2 filled crepes on each serving plate; garnish crepes with your choice of sweetened whipped cream, additional cherry pie filling, chocolate or cherry syrup, chocolate curls, and mint sprigs.
• NOTE: When garnishing my crepes I did not use chocolate syrup, but instead spooned a little cherry pie filling (no whole cherries) into a small plastic ziploc bag, snipped off its corner, and gently squeezed the filling through and onto my crepes.