Wednesday, April 17, 2013
Posted on 2:57 PM by Berny Polanía
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 ,
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.
About 1 cup sauce.
1/3 cup light cream may be used for whipping cream.
Yield will be about 2/3 cup sauce.