Ingredients:
2 eggs, slightly beaten
1 cup whole milk or 1 cup half-and-half cream
1 teaspoon vanilla
1 tablespoon melted butter
1/2 cup flour, plus
2 tablespoons flour
1 1/2 tablespoons cocoa
1 1/2 tablespoons sugar
1 dash salt
1 tablespoon butter ( for the crepe pan)
cherry pie filling
sweetened whipped cream ( garnish)
chocolate syrup ( garnish)
chocolate curls ( garnish)
mint sprigs ( garnish)
Directions:
Combine eggs, milk, vanilla, and melted butter and whisk well; combine flour, cocoa, sugar, and salt and add to wet mixture; whisk thoroughly or beat with an immersion blender until smooth; cover batter and refrigerate for one to two hours.
Remove batter from refrigerator and stir; you may, if necessary, thin batter by adding a little additional milk or you may thicken it by adding a bit of flour; heat a non-stick skillet (I recommend a 10″ omelette pan) to medium-high heat and add 1/2 teaspoon butter to it.
Pour 1/4 cup of batter into skillet and tilt so that a thin layer of batter coats the pan bottom in an 8-inch circle; cook crepe for 30-60 seconds until it appears dry and is just beginning to brown at edges; carefully loosen edges and turn crepe over; cook second side for another 30-60 seconds.
Continue cooking crepes, adding 1/2 teaspoon butter to the skillet before each one; stack finished crepes with waxed paper between them ~ You may refrigerate or freeze them for later use or serve immediately.
To serve, place 2-3 tablespoons cherry pie filling across center of each crepe and roll tightly or fold crepe into quarters; place 2 filled crepes on each serving plate; garnish crepes with your choice of sweetened whipped cream, additional cherry pie filling, chocolate or cherry syrup, chocolate curls, and mint sprigs.
NOTE: When garnishing my crepes I did not use chocolate syrup, but instead spooned a little cherry pie filling (no whole cherries) into a small plastic ziploc bag, snipped off its corner, and gently squeezed the filling through and onto my crepes.
Servings: Serve
Time preparation: 18 min.
Time total: 30 min.