• 10servings
  • 35minutes
  • 241calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, D, E
MineralsCopper, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups buttermilk

  2. 3 eggs

  3. 3 tablespoons butter, melted

  4. 1 cup all-purpose flour

  5. 2 tablespoons sugar

  6. 2 tablespoons baking cocoa


  8. 1 can (21 ounces) cherry pie filling

  9. 1 can (8-1/2 ounces) sliced peaches, drained and chopped

  10. 1/2 teaspoon ground cinnamon

  11. 1/8 teaspoon almond extract

  12. 1/3 cup hot fudge ice cream topping, warmed

  13. Whipped cream, optional

Instructions Jump to Ingredients ↑

  1. Chocolate-Fruit Crepes Recipe photo by Taste of Home In a large bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and cocoa; add to buttermilk mixture and mix well. Cover and refrigerate for 1 hour.

  2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. 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.

  3. In a microwave-safe bowl, combine the pie filling, peaches and cinnamon. Microwave, uncovered, on high for 3-4 minutes or until heated through, stirring once. Stir in extract. Spoon 2 tablespoons filling down the center of each crepe. Fold sides of crepe over filling. Drizzle with ice cream topping and garnish with whipped cream if desired. Yield: 10 servings.


Send feedback