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Chocolate-Fruit Crepes

These graceful dessert crepes are as simple to make as they are special! They would shine at a fancy brunch, too. —Laura McDowell, Lake Villa, Illinois
  • Total Time
    Prep: 30 min. + chilling Cook: 5 min./batch
  • Makes
    10 servings

Ingredients

  • 1-1/2 cups buttermilk
  • 3 large 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, if desired, garnish with whipped cream.
Nutrition Facts
2 each: 241 calories, 6g fat (3g saturated fat), 74mg cholesterol, 109mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 5g protein.

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