Chocolate Cherry Crepes Recipes

CHOCOLATE CHERRY CREPES

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 CHERRY CREPES

Steps:

• Make pancake batter according to package directions (for 8 people).
• Add chocolate powder to batter and mix well.
• In another bowl, mix cream cheese, cottage cheese, and vanilla. Set aside.
• Spray a non-stick skillet with oil and set on low to medium heat.
• Add 1/4 cup to 1/2 cup batter into hot pan and swirl around pan until it covers entire pan.
• Cook, when sides start getting dry, flip. They cook quick!
• Finish crepes. (Use parchment paper to stack crepes).
• Add some of the cream cheese filling to each crepe and roll.
• Top with 2 tbs. cherry filling and 1 tbs. whipped cream.

CHERRY CHOCOLATE CREPES

Steps:

• In a small bowl, beat the cream cheese, sour cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread about 3 tablespoons over each crepe to within 1/2 in. of edges and roll up., Arrange in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 5-7 minutes or until warm. To serve, top each crepe with 1/4 cup pie filling and drizzle with 1-1/2 teaspoons chocolate syrup.

CHOCOLATE-CHERRY CREPES

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.

CHOCOLATE-CHERRY CREAM CREPES

Steps:

• In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside., 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. Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months., Pipe filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. Drizzle with fudge topping and garnish with whipped topping. Serve immediately.

CHOCOLATE CHERRY CREPES

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.