Whipped Chocolate Cherry Crepes
Indulge in the decadent delight of Whipped Chocolate Cherry Crepes a perfect fusion of breakfast and dessert that will tantalize your taste buds.
Imagine delicate, thin crepes cradling a luscious filling of velvety whipped heavy cream and chocolate, topped with sweet-tart cherries and toasted hazelnuts that reveals delightful hints of chocolate and a whisper of earthiness.
Each bite is a harmonious balance of rich cocoa with vibrant fresh fruit and crunchy nuts creating a symphony of flavors that dance on your palate.
Whether enjoyed as a luxurious weekend brunch or a sumptuous evening treat, like these Gluten-free Crepes With Coconut Syrup, crepes transform any moment into a celebration of indulgence.
With their irresistible taste, Whipped Chocolate Cherry Crepes are not just a meal to satisfy your hunger, but rather an experience to savor and share.
Whipped Chocolate Cherry Crepes
6 ounces (about 1.5 cups) fresh cherries, pitted
1 teaspoon almond extract
2 teaspoons sugar, divided
1/3 cup whole milk
1/3 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/4 cup almond flour
1/4 cup all-purpose flour *See Cook’s Notes
1/2 tablespoon corn starch
1/4 teaspoon salt
For The Filling
1/2 cup heavy whipping cream
5 ounces chocolate chips, melted
1 tablespoon butter, salted
Garnish
1/4 cup hazelnuts without skin, toasted, roughly chopped
Cook’s Notes
Remove 1/2 tablespoon from the 1/4 cup flour, then add the 1/2 tablespoon cornstarch. The cornstarch will give some fluffy texture to the crepes.
In a small bowl, combine pitted cherries (smash 2-3 cherries to release their juice) almond extract and 1 teaspoon sugar. Refrigerate until ready to use.
For the crepes, add to a 2 cup or larger measuring cup 1 teaspoon sugar, milk, cream, eggs, vanilla extract, butter, all-purpose flour, almond flour, salt and combine well.
Heat over medium a 8-inch nonstick skillet; add 1 teaspoon butter, melt. When butter sizzles lightly, pour 3 tablespoons batter into center of skillet.
Lift and tilt skillet side to side lightly 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 3-4 tablespoons over each crepe and spread out evenly, roll up.
Plate and top with cherry mixture and sprinkle with roughly chopped hazelnuts.
Optional to pour a little maple syrup, honey or cream over the crepes.
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