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Home > Recipes > Cocoa Black Forest Crepes

Cocoa Black Forest Crepes Recipe

Cocoa Black Forest Crepes
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Nutrition Information

Serving Size: 1/18 of recipe
Servings per Recipe: 18

  Amount Per Serving %DV *
Calories 130 -
Calories from Fat 0 -
Total Fat 7g 11% DV
Saturated Fat 4.5g 23% DV
Trans Fat 0g -
Cholesterol 55mg 18% DV
Sodium 85mg 4% DV
Total Carbohydrates 14g 5% DV
Dietary Fiber 0g 0% DV
Sugars 8g -
Protein 3g -
Vitamin A - 6% DV
Vitamin C - 0% DV
Calcium - 4% DV
Iron - 2% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 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
  • Cherry pie filling
  • CHOCOLATE SAUCE (recipe follows)
  • Sweetened whipped cream (optional)

Directions

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.

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