Black Forest Crepes

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: About 18 crepes

Ingredients: 3 eggs • 3/4 cup water • 1/2 cup light cream or half-and-half • 3/4 cup plus 2 tablespoons all-purpose flour • 3 tablespoons unsweetened cocoa • 2 tablespoons sugar • 1/8 teaspoon salt • 3 tablespoons butter or margarine, melted and cooled • Cherry pie filling • Chocolate Sauce (see recipe below) • Sweetened whipped cream (optional)

Instructions: 1. Combine eggs, water and cream in blender container or food processor; blend 10 seconds. Add flour, cocoa, sugar, salt and butter; blend until smooth. Let stand at room temperature 30 minutes. 2. Spray 6-inch crepe pan lightly with vegetable cooking spray; heat over medium heat. For each crepe, pour 2 to 3 tablespoons batter in pan; lift and tilt pan to spread batter. Return to heat; cook until surface begins to dry. Loosen crepe around edges; turn and lightly cook other side. Stack crepes, placing wax paper between each. Keep covered. (Refrigerate for later use, if desired.) 3. Just before serving, place 2 tablespoons pie filling onto each crepe; roll up. Place crepes, seam-side down, on dessert plate. Drizzle with Chocolate Sauce; top with spoonful of sweetened whipped cream, if desired. Makes: About 18 crepes. Chocolate Sauce: 3/4 cup sugar 1/3 cup unsweetened cocoa 3/4 cup evaporated milk 1/4 cup (1/2 stick) butter or margarine 1/8 teaspoon salt 1 teaspoon kirsch (cherry brandy, optional) Stir together sugar and cocoa in small saucepan; add evaporated milk, butter and salt. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in kirsch, if desired. Serve warm. Cover; refrigerate leftover sauce. Makes about 1 cup sauce.

Date: January 8, 2003

Reviews

© 2008 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County