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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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 Ingredients:
1-1/2 cups buttermilk |
3 eggs |
3 tablespoons butter, melted |
1 cup king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
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