Jefferson County Recipe of the Day: Chocolate-Cherry Cream Crepes

Chocolate-Cherry Cream Crepes – Great-tasting and a wonderful addition to brunch!

Chocolate-Cherry Cream Crepes


1-1/4 cups milk
3 eggs
2 tbsp butter, melted
3/4 cup all-purpose flour
1 tbsp sugar
1/4 tsp salt
1 – 8 oz pkg Philadelphia cream cheese, softened
1/2 cup confectioners’ sugar
1 tsp. vanilla extract
1 – 21 oz can cherry pie filling
chocolate fudge ice cream topping
whipped topping


~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 and 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 about 15 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.

~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.

~8 servings.

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