CHOCOLATE CHERRY CREPES
One of the reasons that we love this impressive-looking recipe is that it's easy to make. We prepare the crepes and filling in advance, and assemble them and add the topping just before serving. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth. , Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. 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 and sprinkle with slivered almonds.
Nutrition Facts : Calories 433 calories, Fat 28g fat (14g saturated fat), Cholesterol 139mg cholesterol, Sodium 108mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 7g protein.
CREPES WITH ICE CREAM AND CHOCOLATE SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place eggs in a blender and pulse a few times to break them up. Add milk, oil, flour and salt and blend until smooth. Heat a small (8- or 9-inch) nonstick saute pan over medium-high heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crepe batter and quickly swirl the pan around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crepe is set in the center. Loosen the edges with a spatula and turn the crepe over. Cook for 1 minute, or until very lightly browned, and remove from the pan. Repeat the process with the remaining batter, oiling the pan before cooking each crepe.
- To make the sauce: Place the chocolate chips, cream and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved. Remove from the heat and serve warm.To serve: Fold the crepes in quarters and arrange three in the center of each plate. Top with a scoop of vanilla ice cream and spoon the chocolate sauce on top.
CHOCOLATE CREAM CREPES
Steps:
- BEAT sweetened condensed milk and water in large bowl with electric mixer. Beat in pudding mix and cocoa powder. Fold in whipped cream. Cover and chill 15 minutes.
- PIPE or spoon a generous 1/3 cup filling into center of each crepe. Roll up each crepe. Place on serving plate. Sprinkle with powdered sugar.
- SPOON fruit over crepes. Garnish with white chocolate curls, if desired.
CHOCOLATE CHERRY CREPES
these wonderfully thin, French style pancakes use frozen cherries. If you would rather use bottled cherries, then add some of the juice in place of the measured water to cook them in.
Provided by Lynnda Cloutier
Categories Fruit Desserts
Number Of Ingredients 13
Steps:
- 1. sift the flour and cocoa into a bowl. Add the egg, egg yolk, and oil, then gradually beat in the milk until smooth. Let stand for 15 minutes.
- 2. For the filling, put the cherries into a pan. Mix the cornstarch to a smooth paste with a little of the water then add to the pan with the remaining water and the sugar. Cook over medium heat for 45 minutes, stirring, until the sauce has thickened and the cherries are slightly softened.
- 3. Lightly beat the mascarpone cheese, custard, and vanilla extract together in a bowl until smooth.
- 4. Heat a little oil in a small skillet, then pour the excess into a cup. Add 2 to 3 spoonfuls of the crepe batter to the skillet, tilting to swirl into a thin lacy pancake. Cook for 1 to 2 minutes until browned, then turn over with a spatula and cook the second side. Slide the pancake onto a plate and repeat with the remaining batter to make eight crepes.
- 5. Divide the crepes among serving plate. Spoon the mascarpone mixture over the center of each pancake, top with the cherry filling, then fold each pancake into quarters. Dust lightly with sifted powdered sugar and serve at once. Serves four.
CHOCOLATE CREPES
Steps:
- For batter, place the first 9 ingredients in a blender or food processor. Cover and process until smooth. Refrigerate for 1 hour., Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme de cacao and whipped topping. Cover and refrigerate for at least 1 hour., For the fudge sauce, in a large saucepan, melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside and keep warm., 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. , Spoon 1/4 cup filling down the center of each crepe; roll up. Top with fudge sauce. Sprinkle with mint candies if desired.
Nutrition Facts : Calories 544 calories, Fat 29g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 196mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 9g protein.
CHOCOLATE-CHERRY CREPES
I fixed this treat for a women's group, our Valentine's Day celebration. We had a buffet style meal, so I cooked the crepes and served them in a 9x13 casserole dish. I served one and demonstrated how to add the cream and drizzle the chocolate syrup, so everyone could treat themselves. If you can make pancakes, you can make this recipe.
Provided by Clueless in the Kit
Categories Breakfast
Time 50m
Yield 12 crepes, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Cooking aids: 8-inch crepe pan or coated skillet with sauce-pan lid, small sauce pan, medium bowl, plastic spatula, wax paper.
- For the Crepes and Filling: Whisk together eggs, cocoa, flour, sugar, butter and salt. Whisk in milk. Stir until mixture is smooth. Cover; chill for 30 minutes.
- Preheat skillet until drops of water spatter.
- While cooking crepes be sure to spray Pam each time so they slide out. Crepes are fragile until cool.
- In sauce pan, melt chocolate and cream over low heat, stirring constantly about five minutes.
- Add pie filling, stir and keep warm as you cook the crepes.
- Pour 1/4 cup of batter into the pan; immediately swirl the pan so batter completely covers the bottom.
- Cover; cook crepe until center is set, about 1 1/2 minutes.
- Loosen edges of crepe; slide crepe from pan onto wax paper. If it sticks, cook a little longer.
- Assembly: Spread the filling into the center of a crepe.
- Fold two sides of the crepe over the filling (like a burrito).
- Repeat with remaining crepes.
- Serve on dessert plate with topping and chocolate syrup.
Nutrition Facts : Calories 352, Fat 16.6, SaturatedFat 9.6, Cholesterol 87.2, Sodium 136.4, Carbohydrate 50.3, Fiber 3, Sugar 14.1, Protein 5
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