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.

---

More Recipe Favorites With Cherries

• Cherry Almond Cake
• Cherry Pecan Broccoli Salad
• Cherry Balsamic Vinaigrette
• Mascarpone Cherry Cake

---

More Deliciously Yummy Recipes

• Ultimate Sheet Pan Teriyaki Chicken & Charred Brussels Sprouts
• How the Cooking Method of Using an Instant Pot Benefits the Preparation of Soups: 9 Powerful Advantages You Should Know
• Harvest Grain Bowl with Crispy Sausage, Chorizo & Aleppo-Lime Butter – A Bold, Cozy Dinner You’ll Crave
• Crispy Baked Buttermilk Popcorn Chicken
• Baked Chicken Recipes Round Up: 11 Simple, Oven-Baked Family Favorites