Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Black Forest Crepes
1-1/4 cups buttermilk
3 eggs
3 tablespoon butter, melted
1 cup all purpose flour
2 tablespoon sugar
2 tablespoon baking cocoa
CHOCOLATE SAUCE
3/4 cup sugar
1/3 cp baking cocoa
1 can (5 oz) evaporated milk
1/4 cup butter
1 tsp vanilla extract
1 can (21 oz) cherry pie filling
In a mixing bowl, combine buttermilk, eggs and butter. Combine flour, sugar and cocoa; add to milk mixture and mix well. Cover and chill for 1 hour. Heat a lightly greased 8 inch nonstick skillet; add 2 tablespoon batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15 to 20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towel in between.
For sauce, combine sugar and cocoa in a saucepan. Whisk in milk; add butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla.
To serve, spoon about 2 tablespoon pie filling down the center of each crepe. Fold sides of crepe over filling; place in a greased 13x9x2 inch baking pan. Bake uncovered, at 225 deg F for 15 minutes. Transfer to serving plates; drizzle with warm chocolate sauce.
Makes 10 servings (20 crepes)
NOTE:
Unfilled crepes may be covered and refrigerated for 2 to 3 days or frozen for 4 months.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
