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Cocoa Black Forest Crepes Recipe

Things You'll Need

  • 3 eggs
  • 3/4 cup water
  • 1/2 cup light cream or half & half
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons HERSHEY'S Cocoa
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 3 tablespoons butter or margarine, melted and cooled
  • 36 tablespoons Cherry pie filling
  • CHOCOLATE SAUCE (recipe follows)
  • Sweetened whipped cream (optional)

How to Make

  • 1. Combine eggs, water and cream in blender container or food processor; blend 10 seconds. Add flour, cocoa, sugar, salt and butter; blend until smooth. Let stand at room temperature 30 minutes.
  • 2. Spray 6-inch crepe pan lightly with nonstick cooking spray; heat over medium heat. For each crepe, pour 2 to 3 tablespoons batter in pan; lift and tilt pan to spread batter. Return to heat; cook until surface begins to dry. Loosen crepe around edges; turn and lightly cook other side. Stack crepes, placing wax paper between each. Keep covered. (Refrigerate for later use, if desired.)
  • 3. Just before serving, place 2 tablespoons pie filling onto each crepe; roll up. Place crepes, seam-side down, on dessert plate. Drizzle with CHOCOLATE SAUCE; top with spoonful of sweetened whipped cream, if desired. About 18 crepes.
  • CHOCOLATE SAUCE
  • 3/4 cup sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 cup plus 2 tablespoons (5 oz. can) evaporated milk
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/8 teaspoon salt
  • 1 teaspoon kirsch (cherry brandy, optional)
  • Stir together sugar and cocoa in small saucepan; gradually stir in evaporated milk. Add butter and salt. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in kirsch, if desired. Serve warm. Cover; refrigerate leftover sauce. About 1-1/2 cups sauce.