Chocolate-Cherry Crepes

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“I fixed this treat for a women's group, our Valentine's Day celebration. We had a buffet style meal, so I cooked the crepes and served them in a 9x13 casserole dish. I served one and demonstrated how to add the cream and drizzle the chocolate syrup, so everyone could treat themselves. If you can make pancakes, you can make this recipe.”
12 crepes

Ingredients Nutrition

  • Crepes
  • 2 large eggs
  • 14 cup unsweetened cocoa powder
  • 14 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 18 teaspoon salt
  • 14 cup milk
  • Pam cooking spray
  • Filling
  • 4 ounces sweet chocolate or 4 ounces semisweet chocolate
  • 14 cup whipping cream
  • 1 (21 ounce) can cherry pie filling
  • Garnish
  • whipped topping (can or thawed)
  • chocolate flavored syrup


  1. Cooking aids: 8-inch crepe pan or coated skillet with sauce-pan lid, small sauce pan, medium bowl, plastic spatula, wax paper.
  2. For the Crepes and Filling: Whisk together eggs, cocoa, flour, sugar, butter and salt. Whisk in milk. Stir until mixture is smooth. Cover; chill for 30 minutes.
  3. Preheat skillet until drops of water spatter.
  4. While cooking crepes be sure to spray Pam each time so they slide out. Crepes are fragile until cool.
  5. In sauce pan, melt chocolate and cream over low heat, stirring constantly about five minutes.
  6. Add pie filling, stir and keep warm as you cook the crepes.
  7. Pour 1/4 cup of batter into the pan; immediately swirl the pan so batter completely covers the bottom.
  8. Cover; cook crepe until center is set, about 1 1/2 minutes.
  9. Loosen edges of crepe; slide crepe from pan onto wax paper. If it sticks, cook a little longer.
  10. Assembly: Spread the filling into the center of a crepe.
  11. Fold two sides of the crepe over the filling (like a burrito).
  12. Repeat with remaining crepes.
  13. Serve on dessert plate with topping and chocolate syrup.

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