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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

  • COCOA CREPES
  • 10-1⁄2 oz. (6 large)
    eggs
  • 12 fl. oz.
    water
  • 8 fl. oz.
    light cream or half & half
  • 8-3⁄4 oz.
    all-purpose flour
  • 2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 2 oz.
    sugar
  • 1⁄4 tsp.
    salt
  • 3 oz.
    unsalted butter, melted and cooled
  • CHOCOLATE SAUCE
  • 12 oz.
    sugar
  • 2-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 10 fl. oz.
    evaporated milk
  • 4 oz.
    unsalted butter
  • 1⁄4 tsp.
    salt
  • 1 tsp.
    almond extract
  • 2 lbs. 10 oz.
    cherry pie filling, divided
  • --
    Whipped cream topping (optional)
READY TO MAKE THIS?

Directions

1

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.

2

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.)

3

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.

4

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