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 CHOCOLATE SAUCE:

  7. 3/4 cup sugar

  8. 1/3 cup baking cocoa

  9. 1 can (5 ounces) evaporated milk

  10. 1/4 cup butter, cubed

  11. 1 teaspoon vanilla extract

  12. 1 can (21 ounces) cherry pie filling

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and baking cocoa; add to milk mixture and mix well. Cover and refrigerate for 1 hour. 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. When cool, stack crepes with waxed paper or paper towels in between. For sauce, in a small saucepan, combine sugar and cocoa. Whisk in milk; add butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. Spoon a heaping tablespoon pie filling down the center of each crepe. Fold sides of crepe over filling; place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Transfer to serving plates; drizzle with warm chocolate sauce. Yield: 10 servings (20 crepes). Editor's Note: Unfilled crepes may be covered and refrigerated for 2 to 3 days or frozen for 4 months.


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