Chocolate Cherry Crepes – Chocolate crepes are stuffed with almond whipped cream and fresh black cherries to make for a yummy dessert or breakfast treat
French crepes have been a favorite of mine ever since me made them in my high school French class. We would sell them to students to raise money for the French Club. We sold three flavors – Nutella, Cinnamon Sugar, and Strawberry. They were so yummy that I used them to inspire a French-themed event in college. It was then where I learned to make crepes in bulk on my cheap nonstick pan in my dorm kitchen. Whenever I see a recipe insist on a fancy crepe pan, I think back to that time and know that crepes can easily be made in your average nonstick pan.
I recently had some yummy crepes at a local French bistro and it reignited my love for them. I decided to make my own version at home and make them extra-special. I wanted to use up the tons of fresh black cherries I had which is why I came up with these Chocolate Cherry Crepes.
With this being my third cherry recipe in the last month, you probably think I’m getting paid by the National Cherry Growers Association to promote cherries. But I promise – I just love cherries this time of year and buy them in bulk so I need to use them up. Chocolate and cherry became my new favorite combo after making these Black Forest Cupcakes so I decided to make a chocolate crepe batter instead of the traditional crepe batter.
Before we get into the recipe any more, let’s take a look at these gorgeous crepes!
Crepes are made with a very thin batter that has no levener like baking soda or baking powder. This ensures a very thin, flat crepe that’s easy to fold. The batter is blended in a blender to make sure there are zero lumps. However, this adds a lot of air to the batter. So we need to chill the batter for a couple hours to let those bubbles deflate before we cook them.
Cooking the crepes
Once the crepe batter has rested, it’s time to cook the crepes. This will take time because you can only cook 1 crepe at a time and they take about 2 minutes each. To cook the crepes, you’ll grease a nonstick pan and ladle in some batter. Working quick and off the heat, you’ll tilt the pan to make sure batter coats the entire bottom of the pan. Once you’ve done that, it’s returned to heat to cook for a minute and then flipped to cook for another minute. Repeat this with the rest of the batter.
Filling the crepes
Let the crepes cool to room temperature and then fill them with homemade almond whipped cream and fresh black cherries. You can either roll the filled crepes in a tube or fold into quarters.
Tips & Tricks
- Make sure to keep the heat on medium or lower. If the heat is too high, the crepes will burn before they cook through.
- It’s important to let the batter rest before cooking the crepes because it gives the bubbles time to release. Using a blender for mixing the batter causes lots of bubbles to form so it’s important to let them come down before baking.
- Don’t stuff the crepes with too many cherries. Otherwise, they will be hard to fold.
- To ensure a clean flip of the crepe, make sure your pancake flipper is in the center of the crepe before flipping. This will ensure the crepe flips without folding on itself.
Chocolate Cherry Crepes
For the crepe batter:
- 2 cups milk
- 3 tablespoons butter unsalted, melted
- 1½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ⅓ cup sugar
- ½ teaspoon salt
For the filling:
- 2 cups heavy whipping cream
- 1 teaspoon almond extract
- ¼ cup granulated sugar
- 3 cups fresh black cherries pitted, halved
- In a pitcher for a blender, add all batter ingredients. Place top on pitcher and blend until completely mixed. Place in fridge to sit for 2 hours.
- Once 2 hours have passed, remove from fridge and place a large nonstick skillet over medium heat. Spray skillet with nonstick spray and with the skillet off the heat, spoon 1/4 cup of batter in the center. Working quickly, tilt the pan to spread the batter evenly to the edges of the pan. Place back on heat and cook for 1 minute. Flip and cook for another minute. Remove and place on plate while you make the rest of the crepes with the remaining batter.
- Once all the batter has been used, let the crepes cool while you make the whipped cream. To make the whipped cream, add heavy whipping cream, almond extract, and ¼ cup of sugar to the bowl of a stand mixer. Using a beater attachment, whip on medium high until stiff peaks form. Set aside.
- Grab one crepe and spread on 1/4 cup of whipped cream into one even layer over the crepe. In one quarter of the crepe, add about 1/4 cup of cherry halves. Fold the crepe in half and then half again. Repeat with the rest of the crepes. Dust with powdered sugar and serve immediately.