Commercial RecipeCocoa Black Forest Crepes
Details
- Time
- 0 minutes
- Yields
- 32 to 36 crepes
Journey through a forest of chocolate trees with sweet cherries on every branch. Serve these Cocoa Black Forest Crepes for breakfast or dessert. When you put cherry pie filling inside a HERSHEY'S Cocoa crepe, it's a classic dessert best enjoyed inside out.
Ingredients & Directions
Ingredients
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COCOA CREPES
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10-1⁄2 oz. (6 large)eggs
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12 fl. oz.water
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8 fl. oz.light cream or half & half
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8-3⁄4 oz.all-purpose flour
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2 oz.sugar
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1⁄4 tsp.salt
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3 oz.unsalted butter, melted and cooled
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CHOCOLATE SAUCE
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12 oz.sugar
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10 fl. oz.evaporated milk
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4 oz.unsalted butter
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1⁄4 tsp.salt
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1 tsp.almond extract
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2 lbs. 10 oz.cherry pie filling, divided
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--Whipped cream topping (optional)
Directions
Prepare COCOA CREPES: Combine eggs, water and cream in blender container or food processor; blend 10 seconds. Add flour, HERSHEY'S Cocoa, sugar, salt and butter; blend until smooth. Let stand at room temperature 30 minutes.
Lightly spray 6-inch crepe pan with vegetable 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.)
Prepare CHOCOLATE SAUCE: Using wire whisk, stir together sugar and HERSHEY'S Cocoa in medium heavy-bottomed saucepan; gradually stir in evaporated milk. Add butter and salt. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in almond extract, if desired. Serve warm. Cover; refrigerate leftover sauce.
Just before serving, place 2 tablespoons pie filling onto each crepe; roll up. Place crepes on dessert plate. Drizzle with CHOCOLATE SAUCE; top with whipped cream topping, if desired