Diana's Desserts - www.dianasdesserts.com

Black Forest Crepes

Servings: About 18 crepes
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)

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