Lacy crêpes smothered in chocolate sauce, topped with a homemade (or already made, that’s up to you) black cherry compote, vanilla whipped cream, and then drizzled in smooth dark chocolate. Black Forest crepes are inspired by the German cake the black forest gateaux, the crepes are chocolate and then i made a cherry syrup with chunks of fresh cherries and kirsch. Black Forest crepes were lovely to eat and so easy to make. The best Black Forest crepes i’ve ever tried? The ones from Holden House 1902 Bed & Breakfast Inn in Colorado Springs, CO. Owner Sally Clark says, “My German great-grandmother would be pleased that I have brought the two nationalities together in this crepe, perfect for breakfast or dessert. It’s a sweet blend of cherries, cream cheese and chocolate, sure to please any particular palate.”
3/4 cup sugar
1/3 cup baking cocoa
1 can (5 ounces) evaporated milk
1/4 cup butter, cubed
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling
In a small bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and baking cocoa; add to milk mixture and mix well. Cover and refrigerate for 1 hour. Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. 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.
For sauce, in a small saucepan, combine sugar and cocoa. Whisk in milk; add butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. Spoon a heaping tablespoon pie filling down the center of each crepe. Fold sides of crepe over filling; place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Transfer to serving plates; drizzle Black Forest crepes with warm chocolate sauce.