Wednesday, April 17, 2013

Crepes with chocolate candy


Ingredients :

3  eggs
1 cup flour
2 table spoons cocoa
2 table spoons sugar
1-1/4 cups buttermilk
3 table spoons butter , melted
No sugar added cherry pie filling
Frozen fat free whipped topping ,

Preparation :

Beat the eggs in a medium bowl.

Stir together the flour, the cocoa and sugar; add to the eggs alternately with buttermilk, beating until smooth.

Beat in 3 table spoons melted butter; refrigerate batter 1 hour.

Heat small skillet or crepe pan  over medium heat; brush lightly with melted butter.

Pour about 2 table spoons batter in pan; immediately rotate pan to evenly cover bottom.

Cook until crepe surface begins to dry; about one minute, turn and cook other side.

Invert pan over paper towels; remove crepe from pan.

Repeat with remaining batter, greasing skillet occasionally, if necessary.

3 stack crepes, placing wax paper between each crepe.

Refrigerate or freeze for later use, if desired.

Just before serving, place 2 table spoons pie filling in center of each crepe; fold edges over filling.

Place in shallow oven proof dish; heat in 225 F. , theoven 15 minutes.

Drizzle with chocolate sauce; top with whipped topping.

Place the filled crepes in the microwave-safe dish.

Microwave at  (100%) high1 to 1-1/2 minutes or just until crepes are warm.

Chocolate sauce :

Unwrap and chop 12 sugar free chocolate candies; place in medium microwave-safe bowl.

Stir in 3/4 cup whipping cream.

Microwave  (100%) 1 minute high; stir.

Microwave an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Stir in 1-1/2 teaspoons vanilla extract.

Cool slightly.

About 1 cup sauce.

1/3 cup light cream may be used for whipping cream.

Yield will be about 2/3 cup sauce.
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