Best 5 Cherry Chocolate Crepes Recipes

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Indulge in a delectable journey with our assortment of cherry chocolate crepe recipes, designed to tantalize your taste buds and elevate your culinary skills. From the classic French Crêpes Suzette, featuring caramelized oranges and a Grand Marnier flambé, to the decadent Chocolate Cherry Crepes filled with a rich chocolate ganache and topped with fresh cherries, these recipes offer a range of flavors to suit every palate. Explore the richness of Black Forest Crepes, combining the flavors of chocolate, cherries, and whipped cream, or try the simplicity yet deliciousness of Cherry Compote Crepes, where fresh cherries are simmered in a sweet sauce and spooned over delicate crepes. Each recipe includes step-by-step instructions, ingredient lists, and cooking tips to ensure success in your crepe-making endeavors. Whether you're a seasoned crepe connoisseur or a novice cook looking to impress, these cherry chocolate crepe recipes are sure to delight and satisfy.

Let's cook with our recipes!

CHOCOLATE-CHERRY CREAM CREPES



Chocolate-Cherry Cream Crepes image

My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

1-1/4 cups milk
3 eggs
2 tablespoons butter, melted
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling
Chocolate fudge ice cream topping and whipped topping

Steps:

  • In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside., 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. Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months., Pipe filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. Drizzle with fudge topping and garnish with whipped topping. Serve immediately.

Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 124mg cholesterol, Sodium 243mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE CHERRY CREPES



Chocolate Cherry Crepes image

One of the reasons that we love this impressive-looking recipe is that it's easy to make. We prepare the crepes and filling in advance, and assemble them and add the topping just before serving. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1 can (21 ounces) cherry pie filling
1 teaspoon almond extract
2/3 cup 2% milk
2 large eggs
2 tablespoons butter, melted
1/4 cup blanched almonds, ground
1/4 cup all-purpose flour
FILLING:
1 cup heavy whipping cream
3 ounces semisweet chocolate, melted and cooled
1/4 cup slivered almonds, toasted

Steps:

  • In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth. , Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between., For the filling, in a mixing bowl, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.

Nutrition Facts : Calories 433 calories, Fat 28g fat (14g saturated fat), Cholesterol 139mg cholesterol, Sodium 108mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 7g protein.

CHERRY CHOCOLATE CREPES



Cherry Chocolate Crepes image

Cherries and chocolate just naturally taste great together, but the combination is even better when enhanced by tender crepes and a creamy filling.-Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup reduced-fat sour cream
1/2 teaspoon vanilla extract
2/3 cup confectioners' sugar
8 prepared crepes (9 inches)
1 can (20 ounces) reduced-sugar cherry pie filling, warmed
1/4 cup chocolate syrup

Steps:

  • In a small bowl, beat the cream cheese, sour cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread about 3 tablespoons over each crepe to within 1/2 in. of edges and roll up., Arrange in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 5-7 minutes or until warm. To serve, top each crepe with 1/4 cup pie filling and drizzle with 1-1/2 teaspoons chocolate syrup.

Nutrition Facts : Calories 256 calories, Fat 9g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 222mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.

CREPES WITH MASCARPONE AND CHOCOLATE WITH CHERRY COMPOTE



Crepes with Mascarpone and Chocolate with Cherry Compote image

Provided by Anne Burrell

Categories     dessert

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

1/2 cup whole milk, plus more as needed
2 large eggs
1/2 cup club soda
Kosher salt
1 cup all-purpose flour
3 tablespoons unsalted butter, melted, plus about 3 tablespoons for cooking the crepes
1 pound cherries, pitted and halved
3/4 cup granulated sugar
Grated zest and juice of 1 lemon
2 cups mascarpone cheese
3/4 cup chocolate chips or finely chopped chocolate
3/4 cup granulated sugar
1/2 teaspoon cinnamon
Powdered sugar, for dusting

Steps:

  • For the crepe batter: In a mixing bowl, beat together the milk and eggs. Whisk in the club soda and a pinch of salt. Gradually whisk in the flour and mix until just combined, then whisk in the melted butter. The mixture should be the consistency of really thin pancake batter. If it's a little thick, add a little more milk. Let the batter sit for at least 30 minutes before using. (HINT, HINT: Crepe batter can be made up to a couple days ahead and refrigerated.)
  • For the cherry compote: In a medium saucepan, combine the cherries, granulated sugar, lemon zest and juice and 1/2 cup water. Bring the mixture to a boil and reduce to a simmer. Cook until the cherries release their juices and the liquid concentrates and becomes slightly syrupy, about 15 minutes. Remove from the heat and reserve.
  • For the filling: In a medium bowl, combine the mascarpone, chocolate chips, granulated sugar and cinnamon. Stir to combine and reserve.
  • To make the crepes: In a small nonstick saute pan, melt 1¿2 tablespoon butter over medium heat. Swirl the butter around to coat the bottom of the pan. Wipe out any excess with a paper towel, saving the paper towel to use again--you will.
  • Slowly ladle 1 1/2 to 2 ounces of crepe batter into the pan, tipping and rolling the pan around to allow the batter to evenly coat the bottom. It will take a little practice to get the motion of the ocean, the correct temperature of the pan and the proper amount of batter. Even for an experienced crepe maker, it takes a couple tries to get into the groove. The first few crepes always get tossed--accept it and move on.
  • When the edges of the crepe begin to pull away from the pan and the bottom begins to brown, turn over the crepe and cook for 1 more minute. Remove the crepe from the pan, let cool and set aside in a stack separated by layers of parchment paper to keep the crepes from sticking together.
  • Repeat this process with the remaining batter, wiping the pan with the paper towel or adding more butter as needed--once you get into the swing of things it's fast and fun!
  • To assemble: Place a couple tablespoons of the mascarpone filling in the middle of each crepe and spread the filling over half the crepe in an even layer. Roll around the filling to seal. Place 2 filled crepes on each serving plate and spoon the warm cherry compote over the top. Dust with powdered sugar and serve.

CHOCOLATE CHERRY CREPES



Chocolate cherry crepes image

these wonderfully thin, French style pancakes use frozen cherries. If you would rather use bottled cherries, then add some of the juice in place of the measured water to cook them in.

Provided by Lynnda Cloutier

Categories     Fruit Desserts

Number Of Ingredients 13

3/4 cup flour
2 tablespoons unsweetened cocoa
one egg +1 egg yolk
1 tablespoon sunflower oil, plus extra for frying
1 cup milk
sifted powdered sugar
filling:
2 1/2 cups frozen pitted red cherries
2 teaspoons cornstarch
1/4 cup superfine sugar
one scant cup mascarpone cheese
2/3 cup custard or vanilla pudding
1 teaspoon vanilla extract

Steps:

  • 1. sift the flour and cocoa into a bowl. Add the egg, egg yolk, and oil, then gradually beat in the milk until smooth. Let stand for 15 minutes.
  • 2. For the filling, put the cherries into a pan. Mix the cornstarch to a smooth paste with a little of the water then add to the pan with the remaining water and the sugar. Cook over medium heat for 45 minutes, stirring, until the sauce has thickened and the cherries are slightly softened.
  • 3. Lightly beat the mascarpone cheese, custard, and vanilla extract together in a bowl until smooth.
  • 4. Heat a little oil in a small skillet, then pour the excess into a cup. Add 2 to 3 spoonfuls of the crepe batter to the skillet, tilting to swirl into a thin lacy pancake. Cook for 1 to 2 minutes until browned, then turn over with a spatula and cook the second side. Slide the pancake onto a plate and repeat with the remaining batter to make eight crepes.
  • 5. Divide the crepes among serving plate. Spoon the mascarpone mixture over the center of each pancake, top with the cherry filling, then fold each pancake into quarters. Dust lightly with sifted powdered sugar and serve at once. Serves four.

Tips:

  • Use fresh, ripe cherries: This will give your crepes the best flavor. If you can't find fresh cherries, you can use frozen or canned cherries, but be sure to drain them well before using.
  • Don't overcook the crepes: They should be cooked just until they are set, about 1-2 minutes per side. If you overcook them, they will become tough.
  • Be careful when flipping the crepes: They are delicate and can easily tear. Use a spatula that is thin and flexible.
  • Serve the crepes immediately: They are best when they are fresh and warm. You can top them with chocolate sauce, whipped cream, or fresh berries.

Conclusion:

Cherry chocolate crepes are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with a simple crepe batter that is filled with a sweet cherry filling and topped with a rich chocolate sauce. These crepes are sure to be a hit with your family and friends!

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