Tuesday, April 6, 2010

Chocolate Fruit Crepes- Worth Every Last Calorie!

1- 1/2 cups buttermilk
3 eggs
3 TBS. butter, melted
2 TBS. sugar
2 TBS. baking cocoa

1 can (21oz) cherry pie filling
1 can (8oz) sliced peaches, drained and chopped
1/2 tsp. ground cinnamon
1/8 tsp. almond extract
1/3 cup hot fudge ice cream topping, warmed

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 one hour.

Heat a lightly greased non stick skillet over medium heat; pour 2 TBS. batter ino 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 or papertowel.

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 TBS. filling down the center of each crepe. Fold sides of crepe over filling. Drizzle with ice cream topping and garnish with whipped cream!

1 comment:

Ashley said...

Hi! Just stumbled upon your blog because of the crepe posting. I've never had chocolate crepes made with buttermilk before but I bet they're delicious! My grandmother puts buttermilk in her chocolate cake, come to think of it. Would you consider posting your opinion on your favorite crepe filling on my page for the best crepe recipe in the world? We've got some friendly dialogue on the subject! Thanks for sharing!

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