Chocolate-Cherry Crepes

READY IN: 50mins
SERVES: 6-12
YIELD: 12 crepes


  • Crepes
  • 2
    large eggs
  • 14
    cup unsweetened cocoa powder
  • 2
    tablespoons sugar
  • 2
    tablespoons butter, melted
  • 18
    teaspoon salt
  • 14
    cup milk
  • Pam cooking spray
  • Filling
  • 4
    ounces sweet chocolate or 4 ounces semisweet chocolate
  • 14
    cup whipping cream
  • 1
    (21 ounce) can cherry pie filling
  • Garnish
  • whipped topping (can or thawed)
  • chocolate flavored syrup


  • Cooking aids: 8-inch crepe pan or coated skillet with sauce-pan lid, small sauce pan, medium bowl, plastic spatula, wax paper.
  • For the Crepes and Filling: Whisk together eggs, cocoa, flour, sugar, butter and salt. Whisk in milk. Stir until mixture is smooth. Cover; chill for 30 minutes.
  • Preheat skillet until drops of water spatter.
  • While cooking crepes be sure to spray Pam each time so they slide out. Crepes are fragile until cool.
  • In sauce pan, melt chocolate and cream over low heat, stirring constantly about five minutes.
  • Add pie filling, stir and keep warm as you cook the crepes.
  • Pour 1/4 cup of batter into the pan; immediately swirl the pan so batter completely covers the bottom.
  • Cover; cook crepe until center is set, about 1 1/2 minutes.
  • Loosen edges of crepe; slide crepe from pan onto wax paper. If it sticks, cook a little longer.
  • Assembly: Spread the filling into the center of a crepe.
  • Fold two sides of the crepe over the filling (like a burrito).
  • Repeat with remaining crepes.
  • Serve on dessert plate with topping and chocolate syrup.