Mothers Day Recipe: Chocolate-Fruit Crepes

Chocolate-Fruit Crepes Recipe

Photo by: Taste of Home Chocolate-Fruit Crepes Recipe These pretty dessert crepes are delicate, delightful and as simple to make as they are special! Nice for a fancy brunch, too. Laura McDowell - Lake Villa, Illinois Chocolate-Fruit Crepes Recipe Prep: 30 min. + chilling Cook: 5 min./batch Yield: 10 Servings Ingredients •1-1/2 cups buttermilk •3 eggs •3 tablespoons butter, melted •1 cup all-purpose flour •2 tablespoons sugar •2 tablespoons baking cocoa •FILLING: •1 can (21 ounces) cherry pie filling •1 can (8-1/2 ounces) sliced peaches, drained and chopped •1/2 teaspoon ground cinnamon •1/8 teaspoon almond extract •1/3 cup hot fudge ice cream topping, warmed •Whipped cream, optional Directions •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. • 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. • 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. Nutritional Facts 2 filled crepes (calculated without whipped cream) equals 241 calories, 6 g fat (3 g saturated fat), 74 mg cholesterol, 109 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein. Originally published as Chocolate-Fruit Crepes in Simple & Delicious March/April 2010, p57