Black Forest Crepes

1. 1

   In a small bowl, combine buttermilk, eggs and butter. Combine flour, sugar and baking cocoa; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

2. 2

   Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into 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. When cool, stack crepes with waxed paper or paper towels in between.

3. 3

   For sauce, in a small saucepan, combine sugar and cocoa. Whisk in milk; add butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla.

4. 4

   Spoon a heaping tablespoon pie filling down the center of each crepe. Fold sides of crepe over filling; place in 2 greased 13x9-in. baking dishes. Bake, uncovered, at 350u00b0 until heated through, 10-12 minutes. Transfer to serving plates; drizzle with warm chocolate sauce.

* Per serving · 4 servings · Values may vary.