Black Forest Crepes Recipe

Black Forest Crepes Recipe

  • 1 (21 ounce) can cherry pie filling
  • 1 teaspoon almond extract
  • 2/3 cup milk
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1/4 cup blanched almonds, ground
  • 1/4 cup all-purpose flour
  • FILLING:
  • 1 cup heavy whipping cream
  • 3 (1 ounce) squares semisweet chocolate, melted and cooled
  • 1/4 cup slivered almonds, toasted
  1. 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.
  2. 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.
  3. For the filling, in a mixing, 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.
Recipe of the Day|